Tuesday, February 14, 2017
Santa Fe Chicken
Santa Fe Chicken 1.5 lbs of chicken thighs 2 Tbsp olive oil 1 can chicken broth 1/2 medium diced onion Black pepper to taste Garlic powder to taste 1/2 can water 1 can (15.5 oz) whole corn (drained) 1 can Ro-tel (10 oz)(drained) 1 can (10.5 oz)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.