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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Serve over rice, noodles or baked potatoes and you have a party! Ingredients:
2 tablespoons butter |
2 lbs boneless skinless chicken breast halves, cut into 1-inch cubes |
1 1/2 lbs mushrooms, sliced |
1 cup reduced-sodium chicken broth |
1 1/2 cups picante sauce |
1 tablespoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 teaspoon dried oregano |
1 cup grated monterey jack cheese, and colby cheeses |
Directions:
1. Melt butter in nonreactive Dutch oven or large pot over medium-high heat.
2. Add chicken; cook 10 minutes.
3. Add mushrooms; cook 5 minutes.
4. Drain excess liquid.
5. Stir in broth, picante sauce, garlic powder, salt, pepper and oregano; simmer 15 to 20 minutes.
6. Serve over rice, noodles or baked potatoes, if desired.
7. Top with cheese.
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