CHICKEN CHILI RELLANO CASSEROLE

Nathan Lutz

By
@speedynatedog

This is some wonderful, creamy chicken goodness right here! It is a great go-to slow cooker dish. Creamy Italian Crock Pot Chicken


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 1/2 lb
cooked, cut up chicken. (place chicken in crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)
pasilla chili’s, roasted, skinned and seeded. ( you can use 2 cans of whole green chili’s if you like)
1 lb
of shredded cheddar cheese
1/4
shredded monterey jack cheese
1/4
of pepper jack cheese
1 can(s)
can evaporated milk
4
eggs
2 Tbsp
of flour
2 tsp
of salt

Directions Step-By-Step

1
In a 9×13 casserole dish. Place a layer of green chili’s. Add chicken on top of chili’s.Top with shredded cheese (about half of your mixed cheese) Add a layer of chili’s on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American