Today's recipe is one that just screams Southern grandmother to me.
According to my own Southern mother not only did my grandmother make this one often, she made it a few times as well.
I knew this South of the Border Chicken would be a crowd pleaser in this house, and I knew Jeremy would love me a whole lot more if I refrained from any attempted to "healthy it up" by making my own "cream of something soup".
I refrained, excepted I did use the fat free-ish version.
If you're a true Southerner, you'll see the garlic, onion, and bell pepper and consider that veggie enough.
I on the other hand am some bizarre hybrid of a Southerner in my family and immediately thought, "Why aren't there any vegetables in this?" My mother, being of New Orleans Southerner, thought I had gone batty and pointed out that the trinity was in it, and those count as veggies.
Leave it to someone from New Orleans to think that onions & bell pepper are veggie enough.
Don't worry, I didn't add mushrooms or broccoli to this. I just roasted some brussel sprouts and served them on the side.
South of the Border Chicken
1 lb cooked chicken, roughly diced
1 can cream of mushroom soup (98% fat free)
1 can cream of chicken soup (98% fat free)
1 onion, diced
1 bell pepper diced
1 tbsp butter or olive oil
1 clove of garlic, minced
1 can Rotel tomatoes
2 cups of shredded sharp cheddar cheese
2 cups of Fritos, crushed
Preheat oven to 350. Saute onion, bell pepper, and garlic in butter, or olive oil. Stir in cream of chicken and cream of mushroom soup. Stir in Rotel tomatoes, chicken, and 1 3/4 cups of cheese. Spoon into a greased casserole dish and top with remaining cheese and crushed corn chips. Bake for 30 minutes.
Nutrition information: calories 329, carbs 19, fat 18, protein 28, sugar 3, fiber 3