It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHILI CHICKEN OVER RICE!
I’m always looking for different ways to make chicken. We love it and it’s the least expensive meat these days. (Whatever happened to hamburger as the “savings” meat?!) Anyhoo, I got creative one night and dinner was such a hit, the recipe has found a permanent home in my cookbook. I make it often. If you love easy and savory, this recipe’s for you. Keep the supplies in your pantry and it’s a great, last minute meal.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 298 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
CHILI CHICKEN OVER RICE
4-6 skinless, boneless chicken breasts
1 large can (27-oz) Hatch whole green chilis (mild)
2 small cans (15-oz each) Stokes Green Chili Sauce with Pork
2 cups shredded/grated Monterey Jack or Cheddar cheese
Rice (cooked as directed)
Preheat oven to 400 degrees. Lightly spray 9×13-inch casserole dish/pan with pan coating. Spread ½ can of green chili sauce on bottom of dish. Place chicken breasts on top of green chili sauce. Slice each green chili in half and cover each chicken breast with 1-2 green chilis. Use up all of the green chilis even if every breast is covered. Just scatter them around the casserole dish. Cover the chili chicken with rest of green chili sauce. Top with grated or shredded cheese to taste. Cook, uncovered in 400 degree oven for 30-40 minutes, until sauce and cheese is bubbly.
Prepare rice as directed. Serve chicken over rice.
NOTE: I prefer Basmati rice for the texture, but you can use white or brown rice. Store leftovers (covered) in refrigerator. These leftovers heat nicely in microwave.