2 leeks washed and sliced thin
1 Box 8oz whole white mushrooms sliced
6 cloves garlic chopped
Sauté the above with a bit of extra virgin olive oil
4 chicken breast cut into strips
1 cup FCC Roasted & Frozen Hatch Green Chile (I buy them chopped and frozen from FCC easy peasy when you need some) Or Pure Green Chile
2 Tablespoons FCC Hatch Green Chile Spice
1 can cream of mushroom soup
½ cup half n half
Layer your chicken strips into the bottom of the crockpot and top with the FCC Green Chile (frozen or Pure Green Chile). Sprinkle 1 tablespoon FCC Hatch Green Chile Spice over the chicken and chiles. Mix the cream of mushroom soup with half 'n half and then sprinkle 1 tablespoon FCC Hatch Green Chile Spice into the mixture, 2 tablespoons FCC Dijon Mustard and stir until mixed well; spread the soup mixture over chicken. Top with your sautéed mushrooms, leeks, and garlic. Cover and cook for 2 hours on low, remove the lid, and cook 2 more hours or until it cooks down nice and thick.
I also cut up some baby tri-color tomatoes and air-fried for 8 minutes at 400° to garnish on top of the chicken; these sweet little gems are so good. Top with shaved Parmesan Cheese.
I am serving with wild rice (pick your favorite wild rice from the store)
I air-fried some FCC Pecans and chopped about 3/4 cups drizzle with Arbequina Olive Oil and air fry on 400° for 5 minutes to put into my rice when ready to serve
Plate and serve enjoy
Serve with a sourdough roll or fresh green salad
Recipe by Cindy Duncan from Fresh Chile Cookin'! page on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!