Thank you to Jessica for this recipe! All I did different was shred the cheese, instead of cutting into squares. I like this recipe because it's a little spicy from the chiles and cheese, but also tangy from the sour cream. I've had it over Egg Noodles and another time over Penne Pasta, but of the two, I thought the Egg Noodles were better suited for this recipe. Next time I make this recipe, I'm going to saute' some Onions and put them into the sauce.
1 1/2 - 2 lbs. Boneless Chicken Breasts
1 can Cream of Mushroom, 98% Fat Free
1 can Cream of Celery, 98% Fat Free
16 oz. Sour Cream, Light or Fat Free
8 oz. Pepper jack Cheese, Shredded or Cut into Small Pieces
1 can Green Chiles
Preheat oven to 375'F. Cut each Chicken Breasts into 4 pieces. In a 13 x 9 Casserole dish, place Chicken pieces evenly. Mix together Soups, Sour Cream, and Green Chiles, then pour sauce mix over the Chicken. Over each piece of Chicken, sprinkle a pile of the Pepper jack Cheese. Bake for 35-45 minutes, or until sauce is bubbling and Chicken is cooked through. Serve over cooked Pasta or Rice.
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