Monday, April 13, 2009

Texas Pie

This is a great recipe to make when you have left over chicken. My whole family loves it and requests it often ( I have to admit that I haven't made it in awhile because it is not the best for watching your weight but Don and the kids nagged so a Texas Pie they got!) You can adjust the the spice to make it as hot or as mild as you would like. Let me know if you give it a try :)


Texas Pie

1 small onion, chopped
2 Tbs butter
1 1/2 cups cubed cooked chicken
1 can (4 oz) chopped green chilies, drained
1 can/jar (4.5 oz) sliced mushrooms, drained
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp hot pepper sauce (or more to taste)
1 cup (4 oz) shredded mozzarella cheese
1 pasty shell (9 inches), baked
1/2 cup shredded cheddar cheese

Saute onion in butter until tender then stir in chicken, chilies and mushrooms. In a small bowl, combine soup, sour cream and hot pepper sauce then add to pan. Cook and stir for about 5 minutes. Sprinkle mozzarella cheese in bottom of pie shell; add chicken mixture and sprinkle cheddar cheese on the top. Bake at 350 degrees for 25 minutes or until filling is bubbly and cheese is melted.
Enjoy!

2 comments:

Daisymeh said...

Looks delish but definitely not the most weight-loss friendly! ;-)

Stacey said...

Sounds and looks yummy!