I found peppers in my garden. After waiting since MAY for them to produce anything, I’d given up. But I found 3 small ones hanging out and decided to utilize them along with the chicken pieces I was stewing in the crock pot today for nothing in particular to make a slightly tex-mex version of my usual chicken loaf. Well, as it turns out, the taste is so subtle, I can’t really tell a difference between this and the original version. I think it would take some stronger peppers, maybe jalapenos, or a can of rotel. But either way, this was what I cooked. It was mild, moist, and definitely safe for the anti-spicy. Hubs thought it would be better served with other stuff, as he got kinda bored by the end of his bowl (I was going for meal in a bowl). Serves 4.
- 2 cups cooked chicken
- 2 cups cooked rice
- 1 cup chicken stock
- 2 cups fresh breadcrumbs
- 1 can 98% fat free cream of chicken soup
- 1/2 cup reduced fat sour cream
- 3 small or 1 large poblano pepper, deseeded and deveined, diced
- 1 tbsp dried minced onion
- 1 tsp minced garlic
- 1/2 tsp kosher salt
- 2 eggs, beaten
- cooking spray
- Preheat oven to 350 degrees.
- Spray a small skillet with cooking spray and saute the peppers, onion, and garlic for a few minutes, until the peppers are softened.
- Mix the chicken, rice, bread crumbs, eggs, soup, sour cream, stock, and spices.
- Add the peppers, onion, and garlic.
- Mix well, and pour into a 2.5 quart baking dish.
- Bake for 45 minutes.