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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I'll prepare this recipe when my family has a taste for Southwestern cooking. It's a good way to use leftover chicken and nice when dinner has to be done in a hurry. Ingredients:
1/4 cup chopped onion |
2 tablespoons butter or margarine |
1-1/2 cups cubed cooked chicken |
1 can (4 ounces) chopped green chilies, drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup sour cream |
1/4 teaspoon hot pepper sauce |
1 cup (4 ounces) shredded mozzarella cheese |
1 pastry shell (9 inches), baked |
1/2 cup shredded cheddar cheese |
Directions:
1. In a saucepan, saute onion in butter until tender. Stir in chicken, chilies and mushrooms. In a small bowl, combine soup, sour cream and hot pepper sauce; add to pan. Cook and stir for 5 minutes. Sprinkle mozzarella cheese in the bottom of pie shell; add chicken mixture. Sprinkle with cheddar cheese. Bake at 350° for 25-30 minutes or until filling is bubbly and cheese is melted. Yield: 6-8 servings.
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