Acapulco Chicken and Rice |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a nice casserole type dish that you serve over rice. It is pretty simple and has a wonderful flavor. Ingredients:
4 -5 boneless skinless chicken breasts |
2 (10 1/2 ounce) cans cream of chicken soup |
3 tablespoons butter |
3 tablespoons flour |
1 teaspoon garlic powder |
1/4 cup jalapeno, diced (more if you would like) |
4 cups monterey jack cheese, shredded |
1 (2 1/2 ounce) can olives, sliced |
Directions:
1. Cook the chicken breasts, then cool. Shred into strips and place in the bottom of a 9x13 glass casserole dish.
2. In a medium saucepan, combine the soup, butter,flour, garlic powder and jalepenos. Heat over medium heat until butter is melted and mixture is smooth.
3. Pour over the shredded chicken.
4. Sprinkle the cheese over the top.
5. Sprinkle with the sliced ollves.
6. Bake at 350 degrees for 30 minutes or until the cheese in melted.
7. Let set for 5 minutes and then serve over rice.
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