This is one my mom ran across. She made it for me the other day. I would say it’s so good it made me want to slap my mamma, but since she cooked, that would be kind of rude!
4 chicken breasts cut in to tenders
1 stick unsalted butter plus 2 T
2 T olive oil
4 oz onion, chopped
2 4.5 oz cans of green chilis
16 oz sour cream
A little chicken broth if you want to thin the gravy
4 oz shredded cheddar
Salt, pepper and garlic powder
Season the chicken with salt pepper and garlic powder and brown it in 2 T butter and olive oil (do not cook through, just brown. Meanwhile, sweat the onions in the stick of butter. Then throw in the chilis to heat them up. Remove from heat and stir in the sour cream. Blend the gravy mixture in your food processor or blender until smooth. Layer half the chicken, half the gravy and half the cheese in that order in a greased 9×13-ish casserole. Repeat layers one more time. Cover and bake at 350 for an hour.
Makes 4 servings. The carb counts look worse than they really are because you are not gonna eat all the gravy. I might play with halving the gravy to get lower carb counts. I also thought this mY work in a slow cooker, but I don’t have any experience cooking sour cream stuff in a slow cooker. If you try it, let me know how it turns out!
Total Fat 53.22g
Saturated Fat 26.276g
Polyunsaturated Fat 4.332g
Monounsaturated Fat 13.51
Total Carbohydrate 11.64g
Dietary Fiber 1.5g