1 can (10 & 3/4 oz) cream of mushroom or cream of chicken soup
1 can (4 oz.) diced green chilies
1/4 teaspoon onion powder
2 cups Kraft Shredded Monterey Jack Cheese
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Let's Make It
Cut chicken breasts into strips and cook thoroughly and then put into 9x12 casserole dish.
In medium saucepan, melt margarine on low - medium heat. Add flour gradually. Mix until smooth. (*note: if the flour/margarine mixture starts getting too dry, just add a little more margarine so that the mixture will be balanced and smooth. Same goes for adding more flour if the mixture is too wet---you don't want it too dry and you don't want it too wet)
Add sour cream and cook until just starting to bubble. Add soup, chilies, and onion powder. Blend well. Pour over cooked chicken.
Bake at 350°F for 30 minutes. Add cheese and bake until melted. Serve over bed of white rice.