Sometimes, especially on days like this, I want something warm, cheesy, and filling. There is something about warm cheese that makes me irrationally happy. This recipe comes again from cavemanketo.com, which, if you haven't been there is the bomb.com! So without further ado, here is the recipe for Cheesy mexi-chicken casserole. Ingredients: 8 Chicken breasts 1 Cup Sour Cream 8 oz Monterey Jack Cheese 4 oz Diced Green Chiles 4 tsp Taco Seasoning 16 oz Green Salsa 4 Stalks Green Onions Instructions: 1. Cut the chicken breasts into chunks 2. Cook the chicken breasts in a pan. 3. Once the chicken is cooked, drain the excess liquid. 4. Add taco seasoning to the cooked chicken breasts 5. Transfer the chicken into a greased pan 6. Mix sour cream, chiles and salsa together and pour over chicken 7. Cook for 25 minutes at 350 degrees 8. Shred the Monterey Jack cheese while the chicken is cooking 9. Once the chicken is done, remove and cover in cheese and cook for 5 minutes longer 10. Let cool, cut into pieces, transfer to tupperware and garnish with green onions I usually make this to eat off of for the week, as it freezes and reheats really well. It's the perfect dish for bitter days like this.
