I'm sure you can tell by the title of this dish, that it's a little low in vegetable content. Unless you count an onion and some green chiles as veggies. So just do what I do, and serve it alongside an enormous helping of salad. (Easy on the dressing!)
This is one of those dishes that you can whip up in no time. It's incredibly simple.
And very delicious!
It's always appreciated at potlucks. By new neighbors. Sick friends. And starving husbands. (Well, mine, anyway.)
I don't just go around feeding 'random' starving husbands.
But that would make for an interesting blog post, hmm?
No matter the occasion, there's never a speck left!
My family likes it best with white rice. But if brown rice is your thing, go for it!
For the chicken, I usually go with two breasts and one thigh. Or two thighs and one breast. It really all depends on who I am cooking it for. And whether or not they prefer dark or light meat. I suggest a mix of both. But go with what you like. A rotisserie chicken works nicely with this dish. So just keep that on the back burner (of your mind) in case you're ever pressed for time.
I don't use a standard 9x13 dish for this casserole. I find that it's better when baked in an off-sized dish like the one pictured above. This one is a 3 quart dish. It makes for a thicker casserole that doesn't dry out.
So keep that in mind.
Garnish as you like! Sour cream, black olives, and pickled jalapenos are really nice.