SAN ANTONIO CHICKEN RECIPE

San Antonio Chicken Recipe image

Provided by WeBHeelin_50

Number Of Ingredients 6

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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

Steps:

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.