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.


Daisymeh said...

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

Stacey said...

Sounds and looks yummy!