Quick Notes: This is my mother’s recipe. I have no idea where she got it. It’s 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.)

Directions

1. Preheat oven to 350 degrees.
2. Put 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.
3. Meanwhile, in a medium sized sauce pan, melt the butter over medium heat.
4. Once butter is completely melted, add the flour and stir to make a roux.
5. Add all of the sour cream to the pot, along with the cream of chicken soup and the green chiles.
6. Season with some onion and and garlic salt. I say SOME because you measure that shit with your heart. Feel free to taste until it’s to your liking.
7. Heat until bubbly, but not volcanic and remove from heat.
8. Once chicken is done baking, remove from the oven. You do not need to allow it to cool.
9. Pour sauce over the chicken. return to preheated oven and bake for another 20 minutes.
10. Remove dish from oven, sprinkle the top with an offensive amount of montery jack cheese. Again, measure with your heart.
11. Return the dish to the oven for about another ten minutes, or until cheese is fully melted.
12. Serve with rice and/or veggies.