Whats For Dinner Next Week: Green Chili Chicken Bake

Come in this house out of the rain. Stand by the fire and warm up while I get you some hot tea and a slice of this hot Butternut Bread. I am so happy that you could come out today, it is always nice to spend a cozy day with a friend. I was so happy that you were able to bring a dish to Full Plate Thursday, we had so much good food and fellowship the linky will be up until Sunday if you want to check out the recipes. 

Be sure and sign up for the CSN $50 Gift Certificate Give Away before you go.   

Feature Recipe on Wednesday

Green Chili Chicken Bake

Green Chili Chicken Bake

Sunday

Herb Crusted Pork Loin

Link:Herb Crusted Pork Loin

Baked Butternut Squash

Fresh Collards

Fresh Fruit Salad

Corn Bread

Fresh Apple Cake

Link:Fresh Apple Cake

Monday

Black Bean Butternut Soup

Tossed Green Salad

Toasted Garlic Rounds

Left Over Apple Cake

Tuesday

From Left Over Pork on Sunday

Pork Sliders

Oven Baked Sweet Potato Wedges

Spicy Cole Slaw

Coconut Cream Pie

Wednesday

Feature Recipe

Green Chili Chicken Bake

Green Lettuce Wedges with Avocado Dressing

Baked Tortilla Chips

Lemon Bars

Thursday

Comfort Casserole

Link:Comfort Casserole

Tossed Green Salad

Garlic Bread

Leftover 

Coconut Pie

Friday

Salmon Patties

Mac N Cheese

Frozen from last years Garden

Fresh Green Peas

Green Vegetable Salad

Grain Muffins

Butternut Custard

Link:Butternut Custard

Saturday

Going to a Pot Luck Dinner

I am taking my

Mexican Casserole

Feature Recipe

Green Chili Chicken Bake

Prepare The Rice and Pasta

Prepare The Sauce

Add The Browned Chicken

Bake and Serve...Enjoy!

Green Chili Chicken Bake

Miz Helen's Kitchen

For The Rice and Pasta

1 cup Rice

1/2 cup Angel Hair Pasta broken in small pieces

3 Tablespoons Butter

2 cups Chicken Broth

1 cup water 

1 bunch Green Onions chopped

Brown the rice and pasta in 3 tablespoons butter add the chopped green onions. Add 2 cups chicken broth and 1 cup water. Bring to boil, then cover and simmer for 20 minutes.

For The Chicken

6 Chicken Breast Fillets

2 Tablespoons Extra Virgin Olive Oil

2 cloves garlic sliced

Heat the EVOO and garlic in a heavy skillet. When the oil is hot remove the garlic and brown the chicken on both sides, pour 1/2 cup hot water in the skillet and cover. Keep on simmer until ready to assemble dish.

For The Sauce

2 cups Green Chili Enchilada Sauce

1 cup Sour Cream

Mix the enchilada sauce and the sour cream together well.

To Assemble The Dish

8 Oz. Pepper Jack Cheese Shredded

Mix the Sauce with the rice and pasta mixture. In a heavy baking dish, layer half of the rice, pasta and sauce mixture in the bottom of the baking dish. Add 3 chicken breast to the top and sprinkle half of the cheese on top. Next layer 1/2 of the remainder of the rice, pasta, and sauce and the last 3 chicken breast.Next layer the remainder of the rice, pasta and sauce on the top. Sprinkle with the remainder of the cheese. Bake 350 degrees for 30 to 45 minutes or until the dish begins to brown on top.

I served this for an informal dinner party and everyone loved it, sure hope you enjoy it.
Print Recipe 

I am so happy that you were able to come out today, now wrap up and stay warm on your way back to the village. Don't forget your loaf of Butternut Bread and be sure and come back to see us.
Peace and Joy
Miz Helen
This Post is Linked To:
Friday Pot Luck
Foodie Friday
Recipe Swap Thursday
The Ultimate Recipe Swap Thursday
Real Food Wednesday
Whats Cooking Wednesday
Slightly Indulgent Tuesday
Hearth and Soul Hop
Tuesday Twister
Tuesday Night Supper Club
Menu Inspiration Monday
Menu Plan Monday
Hunk Of Meat Monday