It's been awhile since I have last posted, graduate school seems to be overtaking my life! But, since cooking and baking help me to reduce stress, I still make some time to do the things I love. This recipe proved to be quite interesting and I have a few new things I would like to try on my next go-around with it. It's called Southwest Chicken Bake, and for all intensive purposes, I'm going to say it was a chicken casserole.
Overall, I greatly enjoyed this recipe. However, I used pre-made salsa on this round and the flavor got a little lost in the sour cream. Next time, I plan on using the salsa recipe that is included in the link below. I think that it will give it a better taste. Another change I plan on doing is using shredded chicken, rather than diced chicken. I personally dislike eating chunks of meat, I would rather it be shredded, especially in a casserole (but that might just be me).
One issue I ran into with this recipe was that it came out a little runny. I believe that partly resulted from the picante style salsa I used. In addition, excess oil and chicken liquid probably didn't help either. There was just too much chicken for my little fryer, and so I didn't get crispy chicken at all. Rather, it was very moist (really, too moist for my taste). By using shredded chicken that I prepare in the crockpot during the day, I hope to reduce the runny nature of the final dish.
Til' next time!
Emma K.
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