I loved this dish when my kids were little. It always came together so solid and tasty. However, since the original recipe calls for canned soups and tortillas, I had to ditch it even before I started low carb. In this recreation, the cheese really holds the casserole together but it is not going to be the solid portions that accompany the original dish.
Nutrition info for casserole only as calculated by Happy Forks
Protein 46.22 g
Fat 24.56 g
Carbohydrate 5.93 g
1.5 pounds Boneless, skinless chicken breasts
1 can diced tomatoes and green chilies
8 ounces canned mushrooms
1 cup Sour Cream
2 cups shredded cheddar cheese
Preheat the oven to 350°C/177°F. Dice or chunk the chicken, cook and season as desired. I sautéed in a bit of oil and seasoned with dried onion, chili powder and coarse black pepper. Drain the meat, mushrooms and tomatoes. Mix together with the cheddar and sour cream. Mix thoroughly. In a LIGHTLY greased 9*13 pan, spread the mixture. Bake for 45 minutes.
Recipe notes –
You can totally use fresh mushrooms for this but you will want to cook and drain them first.
The dish has a quesadilla type quality, so it could be served on tortillas to the high carb crowd.