Green Chile Chicken

This is a fantastic way of using that leftover rotisserie chicken. The flavors are amazing and the topping adds such a nice, buttery flavor. So delicious! Enjoy!

Ingredients:

For topping:

-2 cups flour

-1/2 cup shredded Parmesan cheese

-2 tsp baking powder

-6 Tbs butter, cubed

-3/4 cup + 2 Tbs heavy cream

For Casserole:

-3 oz cream cheese, at room temperature

-1/2 cup sour cream

-1 (10 3/4 oz) can cream of chicken soup

-1 (10 oz) can mild green enchilada sauce

-2 (4 oz each) cans fire roasted chopped green chiles

-3 cups rotisserie chicken, roughly chopped

-2 cups shredded Colby-Jack cheese

-1/4 cup shredded Parmesan cheese

Directions:

Preheat oven to 450 F. Coat a baking sheet with butter flavored cooking spray. Set aside.

Make the topping by mixing together the flour, Parmesan cheese, and baking powder. Cut the butter in, until mixture is crumbly. Add the cream and mix until slightly moistened. 

Pour mixture on prepared baking sheet. Bake in preheated oven for about 8 minutes or until golden brown.

Remove from oven.

Reduce oven temperature to 350 F. Lightly coat a 9x13 baking dish with butter flavored cooking spray.

Mix together the softened cream cheese with the sour cream. Once nice and smooth, stir in the soup, green enchilada sauce, green chiles, and chicken. Mix very well, then pour into prepared baking dish. Sprinkle the Colby-Jack cheese on top. Crumble the buttery topping right on top. 

Bake in preheated oven for 35 minutes.

Remove from the oven and immediately sprinkle the remaining Parmesan cheese on top. Let it rest for 5-10 minutes.

Enjoy!