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Quick Notes: This is my mother’s recipe. I have no idea where she got it. Monterey Jack Chicken is technically a casserole, but I wasn’t going to include that in the title because casseroles are suuuuuper lame. Is this recipe the picture of health? No…but, does it have nutritional value? Also no.
Ingredients
- 4 chicken breasts, or 6-8 chicken tenderloins, defrosted
- 4 oz can of diced green chiles
- 1 c (or so...maybe 2) shredded Monterey Jack Cheese
- 16 oz sour cream
- 1 can cream of chicken soup (or cream of mushroom if you're feeling daring)
- 3 tablespoons butter
- 3 tablespoons flour
- onion salt
- garlic salt
- prepared rice for serving (as much or as little as you like. Go apeshit if you love rice. The sauce over the rice is divine.)
Instructions
- Preheat oven to 350 degrees.
- Put the chicken on a baking sheet (or in a casserole dish because we're going to use that later), sprinkle with salt and pepper and bake for 25-30 minutes depending on the size of your chicken. Ensure it is cooked through.
- Meanwhile, in a medium-sized saucepan, melt the butter over medium heat.
- Once butter is completely melted, add the flour and stir to make a roux.
- Add all of the sour cream to the pot, along with the cream of chicken soup and the green chiles.
- Season with some onion and garlic salt. I say SOME because you measure that shit with your heart. Feel free to taste until it's to your liking.
- Heat until bubbly, but not volcanic and remove from heat.
- Once the chicken is done baking, remove from the oven. You do not need to allow it to cool.
- Pour sauce over the chicken. return to the preheated oven and bake for another 20 minutes.
- Remove dish from the oven, sprinkle the top with an offensive amount of montery jack cheese. Again, measure with your heart.
- Return the dish to the oven for about another ten minutes, or until cheese is fully melted.
- Serve with rice and/or veggies.
Make it a meal by following it up with some Strawberry Super Chocolate Cookies!
