San Antonio Chicken

By WeBHeelin_50

A wonderful light chicken casserole main dish that can be presented by itself. I named it "San Antonio Chicken" after my aunt who lives in San Antonio gave me the recipe. Nothing Tex-Mex about it! A family favorite.

Ingredients

• 4-6 skinless/boneless chicken breasts, boiled, cooled to handle
• one bunch of fresh broccoli florets
• 1 cut up large Vidalia (or other sweet) onion
• 1 large (or 2 small) container of whole Baby Portabella mushrooms
• 1 can of Hidden Valley American Style Bacon & Onion croutons (I can only find these at Wal-Mart, if you can't find these use garlic flavored croutons and a pkg of real bacon bits)
• 4 c. of sharp grated cheddar cheese

Preparation

Step 1

Boil 4-6 skinless/boneless chicken breasts until done. Drain and add ice cubes to cool to be able to handle.

In 4.8qt Pyrex, add: one bunch of fresh broccoli florets; 1 cut up large Vidalia (or other sweet) onion; 1 large container of whole mushrooms, cleaned; 1 can of Hidden Valley American Style Bacon & Onion croutons (I can only find these at Wal-Mart, if you can't find these use garlic flavored croutons and a pkg of real bacon bits); shred chicken and add to dish; mix together and spread evenly; top with 4 c. of sharp grated cheddar cheese

Cover with non-stick foil and bake in 350° preheated oven for 50 minutes.

A lot of people ask me if you use any soup or other liquid with this recipe. The answer is no. The cheese melts down and kind of coagulates the entire dish and it's plenty moist. In fact you really don't need another side dish. This one has everything.