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Mexican Chicken Loaf

December 5, 2010

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.

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a small skillet with cooking spray and saute the peppers, onion, and garlic for a few minutes, until the peppers are softened.
  3. Mix the chicken, rice, bread crumbs, eggs, soup, sour cream, stock, and spices.
  4. Add the peppers, onion, and garlic.
  5. Mix well, and pour into a 2.5 quart baking dish.
  6. Bake for 45 minutes.

Printable version.

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