La Sita Chicken is a great example of a recipe that is made for Once a Month Cooking. It takes some pre-cooking before it’s ready to assemble, and the actual cooking time is low and slow. But it makes enough for a family of 4 to eat twice, varying the accompaniments! It’s worth the time, and it’s delicious.
I don’t usually like to use canned cream soups, but this recipe is just amazing, and I’m unwilling to fiddle with it. Indirectly, it came from a local restaurant (La Sita!), and when a friend of mine discovered how easy the recipe was, she was just overjoyed! Since my husband and I had always enjoyed this particular offering too, she was willing to share it with us.
La Sita Chicken
3 lbs chicken breasts, pre-cooked and torn into bite-sized pieces
12 corn tortillas, torn in strips
1 can cream of chicken soup
1 can cream of mushroom soup
1 c milk
1 large onion, diced
12 oz salsa
1 lb grated cheddar cheese
While the chicken is cooking, tear up your tortillas into long strips, and mix the cream of chicken soup through the salsa in a large bowl. Spray a 13 x 9 pan and layer the ingredients as follows: Divide each ingredient group in half. Starting with the tortillas, layer on bite-sized pieces of chicken, the soup mix, and cheese. Do this twice. Cover with foil and refrigerate over night. Bake uncovered at 300 for 1-1/2 hours.
If you are going to freeze it as a part of OAMC, do so after baking. To reheat for dinner, remove from the freezer and place in the fridge the night before. Reheat at 300 for about 1/2 hour.
Put more salsa on the table for those who like it hot, hot, hot! The first day, I’d serve this dish with a salad, and maybe with some stir fried veggies the second time since you’ll be able to simply heat the chicken up quickly in the microwave.
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