Wednesday, January 14, 2015

Santa Fe Chicken

Santa Fe Chicken

1.5 lbs of chicken thighs
2 Tbsp olive oil
1 can low sodium chicken broth
1/2 medium diced onion
Black pepper to taste
Garlic powder to taste
1/2 can water
1 can whole corn (drained)
1 can Ro-tel (drained)
1 can Cream of Mushroom soup
1/2 c milk
1 cup cooking broth (reserved from skillet)
1 pkg Stove Top Stuffing (chicken)
8 oz shredded cheddar cheese
In a skillet add olive oil and heat over medium heat. Place chicken thighs in skillet and sear for a minute on each side. Add chicken broth, diced onion, water, pepper and garlic powder. Heat to a boil, then reduce heat and simmer on low for 45 minutes to an hour.
Pre-heat oven to 350°
In a 9 x 13 casserole dish, add chicken and shred. Mix corn, ro-tel, soup, milk, cooking broth and stuffing together until combined well. Add a little more broth if the stuffing seems to dry.
Bake for 25-30 minutes. Add shredded cheese to top and bake for another 5 minutes until cheese is melted.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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