Valley Green Farm's Mexican Chicken Casserole
This is a favorite dish to serve for Sunday football games or Super Bowl parties! As a main course, try serving it with some Spanish rice and buttery organic green beans.
2boneless organic or natural chicken breasts
2 can(s)amy's organic cream of mushroom soup
1organic tomato, sliced into small wedges
1 pkgpepperjack cheese, shredded
1 ccrumbled/crushed organic or gmo-free tortilla chips
1/2 cchicken stock reserved from boiled chicken
1 pkgorganic or gmo-free tortilla chips
·salt and pepper to taste
2jalapeno peppers, sliced as topping (optional!)
How to Make Valley Green Farm's Mexican Chicken Casserole
- Rinse chicken breasts and place in pot of boiling water. Cook through until chicken is white through middle and juices run clear. Remove from pot and let cool.
- Sprinkle remaining shredded pepperjack over top of baking dish mixture. Add small amounts of the chicken stock to moisten the pepperjack, letting liquid seep between soup mixture and sides of baking dish. Do this just enough to add moisture along all edges of the baking dish. (You can use a spoon to pull the soup mixture from the sides of dish and let the liquid seep into sides.)