Easy Shredded Chicken Casserole Bake

Has anyone else experienced a weird week this week? I thought with it being a holiday weekend, things would be okay still but I barely know what day it is. Yesterday I worked 10 hours, today I worked 5 and then went to the gym. It's been quite the past few days. Luckily on Sunday I was able to prepare our meals for the week so even with my chaotic schedule, I'm still able to cook :) A few nights ago I made this Shredded Chicken Casserole Bake. It was SUPER easy and SUPER good. Jace loved it and had seconds. Next time I will use what the initial recipe called for - 8oz of cream cheese instead of 4 (all I had).

The original recipe that I pulled from can be found HERE. We didn't add the green chilis that the original recipe called for.

Ingredients:
8oz cream cheese, softened
3/4 cup sour cream
1/2 tsp cumin
1/4 tsp salt
3 cups shredded chicken
1 1/4 cup shredded cheddar cheese

Directions: 
For the shredded chicken, I just put 3 chicken breasts in the crockpot with water and let it sit for 4 hours.


I took two forks and shredded the chicken. Preheat oven to 350. In a large bowl, mix all ingredients, reserve 1/4 cup shredded cheese. Spread mixture into a dish.


Sprinkle reserved cheese over top of casserole and bake for 40 minutes.




Let me know if you try this recipe and if you prefer the 4oz or 8oz cream cheese! 

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