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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1/4 cup butter, cut into pieces
4 skinless boneless chicken breasts
1/2 cup all-purpose flour
1 teaspoon cumin
1/2 teaspoon cayenne pepper, or adjust to heat level
1-1/2 teaspoons garlic powder
1 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper
1-1/4 cups buttermilk, divided
2 teaspoons Louisianna hot sauce (can use more)
1 (10 3/4 ounce.) can condensed cream of mushroom soup
1 (4.5-oz.) can chopped green chiles
1-1/2 cups shredded Monterey Jack cheese (or can use cheddar cheese)
Preheat oven to 425 degrees F. Set oven rack to lowest position. Melt butter in a lightly greased 11- x 7-inch baking dish in the oven for about 3 minutes.
In a shallow bowl combine the flour with next 5 spices.
In another shallow bowl combine 1/2 cup of buttermilk with hot sauce.
Dip chicken first buttermilk allowing excess to drip off, then coat in the flour mixture. Arrange chicken in baking dish. Bake at 425 degrees F for 15 minutes.
Meanwhile stir together cream of mushroom soup, chiles, and remaining 3/4 cup buttermilk; Pour over chicken, return to oven and bake 10 to 15 minutes or until chicken is done. Sprinkle with cheese, and bake 5 minutes or until cheese is melted. Serve chicken and sauce over hot cooked rice or mashed potatoes. Servings 4
NOTE: Make this as spicy as you like by adjusting the hot sauce and/or the cayenne, if using bone in skin on chicken breasts then first cooking will need to be increased.
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SPICY GREEN CHILE CHICKEN BAKE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1/4 cup butter, cut into pieces
4 skinless boneless chicken breasts
1/2 cup all-purpose flour
1 teaspoon cumin
1/2 teaspoon cayenne pepper, or adjust to heat level
1-1/2 teaspoons garlic powder
1 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper
1-1/4 cups buttermilk, divided
2 teaspoons Louisianna hot sauce (can use more)
1 (10 3/4 ounce.) can condensed cream of mushroom soup
1 (4.5-oz.) can chopped green chiles
1-1/2 cups shredded Monterey Jack cheese (or can use cheddar cheese)
Preheat oven to 425 degrees F. Set oven rack to lowest position. Melt butter in a lightly greased 11- x 7-inch baking dish in the oven for about 3 minutes.
In a shallow bowl combine the flour with next 5 spices.
In another shallow bowl combine 1/2 cup of buttermilk with hot sauce.
Dip chicken first buttermilk allowing excess to drip off, then coat in the flour mixture. Arrange chicken in baking dish. Bake at 425 degrees F for 15 minutes.
Meanwhile stir together cream of mushroom soup, chiles, and remaining 3/4 cup buttermilk; Pour over chicken, return to oven and bake 10 to 15 minutes or until chicken is done. Sprinkle with cheese, and bake 5 minutes or until cheese is melted. Serve chicken and sauce over hot cooked rice or mashed potatoes. Servings 4
NOTE: Make this as spicy as you like by adjusting the hot sauce and/or the cayenne, if using bone in skin on chicken breasts then first cooking will need to be increased.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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