Green Chile Chicken Casserole & A Milestone

Monday, October 21, marked 1 full month of no smoking for Scottie. I had planned to take him to whatever restaurant he wanted (which he chose Waterloo Icehouse for burgers ha) to celebrate him and to show him appreciation that he chose to live a healthier, toxin free lifestyle after 11 years of smoking over a pack a day - I could not be more proud of him. It has not been easy!! But it has been completely worth it.

When we got home from our trip to Colmesneil, Conroe, and pretty much all over east Texas, I was ready for a home cooked healthy meal that wouldn't take me too much work. I basically just looked around my fridge and threw some things together. Suzy helped me chop some veggies, and we went to work!

Green Chili Chicken Casserole

Makes 8-10 servings

Ingredients:

2 small bell peppers (or 1 large one)

1 small yellow onion

1 can 7 oz. diced green chile peppers

4 cups cooked rice

3-4 chicken breasts cooked and shredded

8 oz. sour cream or plain greek yogurt

8 oz. shredded cheese, mexican style

seasoning, to taste (I used light salt and some fajita seasoning)

Directions:

1. Chop up your veggies, set oven to 350 degrees

2. Set aside 4oz of the cheese, but mix all other ingredients together

3. Put mixture into a nonstick 9x13 pan

4. Cook for 30 minutes, then top with the rest of the cheese (and desired seasoning), and cook for 5 more minutes.

5. Serve!

This was so delicious and so flavorful, I was a huge fan and after 3 people eating it for dinner, we still have half left for leftovers. I highly recommend! And it was SO easy!

Enjoy!