CREAM CHEESE and GREEN CHILE CHICKEN
This is a recipe that I took from the Lion House cookbook and modified it a little. We like it more runny so we can eat it over rice. Honestly we made this a while ago so hopefully I remember everything I did differently. This is another one of my favorite dishes that has very few ingredients. It's easy to throw together last minute and my family loves it!
3-4 boneless skinless chicken breasts, cubed
12 oz cream cheese, softened
1 (7oz) can diced green chilies
1/8-1/4 C milk
Salt and pepper to taste
Cornflake crumbs (optional)
*Preheat oven to 350 degrees. Spray 9x13 baking dish with non-stick cooking spray. Place cubed chicken breast in prepared dish. In a medium bowl combine cream cheese, chilies, milk and a little salt and pepper. We like ours a little more runny, but it depends on how you like it. Bake for about 30-40 minutes or until chicken is done and cream cheese mixture is bubbling. As an option the last 5-10 minutes you can add some cornflake crumbs on top of the dish to give it a little crunch.
