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Healthy Recipes | Green Chili Chicken Bake Recipe

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This Green Chili Chicken Bake recipe is rich, creamy and delicious. A quick and easy dinner with less than 10 ingredients made in one dish for quick and easy prep and  clean up.

The absolute best part of this recipe is that it is you can have it prepped and in the oven in just about 15 minutes.  The cherry on top is that the only mess to clean up after you eat is a bowl, a spoon and the baking dish.  That is speaking my love language. (You can find lots more of these easy one dish chicken bake dinner recipes here!  Many have been pinned over a million times!)

With your casserole, I actually increased it a bit for a larger group of people. I used 14oz of cream cheese, 3/4 can of cream of chicken soup, a half cup of whole milk, cumin, paprika, garlic, salt and pepper mixed together in a large bowl, and 4 boneless skinless chkn breasts done in a slow cooker first, and then shredded.

Creamy, green chili chicken bake. One dish! So easy. Sometimes there’s nothing better than tucking everything into one contained rectangle, popping it in the oven, and calling it good.

It leaves you with that perfect window of time to get the kitchen cleaned up, toss a quick side salad or make (microwave in my house) some brown rice for the side. Then look like a champ when your husband gets home from work.

Green Chili Chicken Bake Recipe

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

Ingredients:

  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3-4 Boneless skinless chicken breasts, trimmed
  • 1 8 oz package cream cheese, softened
  • 1 4 oz can chopped green chilis (I prefer Old El Paso)
  • 1 cup monterey jack cheese, shredded

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Instructions:

  1. First, Heat the oven to 375F.
  2. Second, In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.
  3. Next, Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.
  4. Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.
  5. Serve hot over spanish rice, greens, tortillas, or mashed potatoes. Enjoy!

Notes:

  • You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
  • Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
  • Dietary Considerations:
  • This recipe is naturally gluten free, low carb, and friendly for low carb and keto diets.
  • Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe.  I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.



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