Normally I totally avoid recipes that call for a can of cream of mushroom soup. But this one is too good to ignore.
Ingredients
3 cooked chicken breasts, shredded (you can use the ones from Papi’s Chicken Broth)
- 1 Medium onion, Cut in half and sliced
- 5 Dried árbol chili peppers
- 2 cans cream of mushroom soup
- 2/3 cups of sour cream
- 1 c whole milk
- 1/2 t ground black pepper
- 3 T olive oil
- cooked white rice
Instructions
Sauté the onions in a large skillet in the olive oil
- After onions are soft, cut the peppers in half horizontally and drop them in with the onions and sauté them for about one minute until dark
- Add the chicken to the sauté pan, browning it for a few minutes
- Add the two cans of cream of mushroom soup and one cup of milk and stir until mixed
- Add sour cream and black pepper and stir until mixed
- Simmer about 20 minutes
- Serve over white rice