When we lived back in Arizona, I picked up a little binder cookbook called A Taste of Arizona. I was supposed to try out some of the recipes but never got around to doing it.
Two weeks ago when I was organizing my pantry and cookbooks, I came across it again and set it aside for my menu planning. This chicken dish was one of the first that caught my eye and now I'm so glad I made it.
My husband and kids devoured it, had seconds and thirds and couldn't stop talking about it. I even had it for lunch the next day and wished I had more. It's on our favorite list, for sure.
Source: A Taste of Arizona
1 teaspoon salt
1/4 teaspoon pepper
1 chicken, cooked and boned
1/2 pound mushrooms
1 cup chicken broth
1 onion, chopped
1 cans diced green chiles
4 cloves garlic, minced
1 tablespoon flour
1/2 cup plain yogurt
1 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F. Salt and pepper the chicken and place in a casserole dish. Melt 1/2 tablespoon of the butter in a skillet and saute the mushrooms.
Scatter the mushrooms over the chicken and pour 1/2 up of the chicken broth over over all. Cover and bake 10 minutes.
In the same skillet, melt the remaining 1 1/2 tablespoons, butter and saute the onion. Add chiles, garlic, and flour. Cook about 1 minute, stirring constantly.
Remove the chicken, from oven and drain off pan drippings. Combine drippings with the remaining 1/2 cup chicken broth to equal 1 cup of liquid. Stir liquid into the onion mixture. Mix in yogurt and heat gently.
Spoon sauce over chicken and top with cheese. Bake another 15 minutes.