My friend Pam was having her knee replaced, and since I’m from the Midwest, that means I have to send over a casserole. Unwritten rule of the Midwest. Someone is sick, send food. Unwritten rule of New Mexico, send green chile, it’s a food staple there.

Green Chile Chicken Bake

2 large chicken breasts

1t           oregano

1 large head broccoli

2 cans cream of mushroom soup

1/2c      mayonnaise

3 hot    green chile, chopped (or 4oz can)

2c         Colby-Monterey Jack cheese, shredded

1/2c      plain bread crumbs

1/2t       cumin

1/2t       oregano

1/2t       paprika

1/2t       celery salt

Rinse then salt the chicken on both sides, setting aside for 15 minutes, minimum.

Spray a 9″x13″ pan with a little cooking oil, set aside.

Pat chicken dry with a paper towel and cut into bite size chunks.

Bring a pot of water to boil then add the chicken, simmering for 8-10 minutes, checking to ensure the chicken is cooked through.

Add the chicken pieces to the baking pan, discarding the water.

Bring 2” of water to boil and steam the broccoli for 6-8 minutes. It should be a nice dark green.

Add the broccoli to the chicken, then sprinkle both with oregano.

In a bowl mix the soup, mayonnaise, and green chile.

Top the chicken with the soup mixture then cover with the shredded cheese.

In a separate bowl mix the bread crumbs and spices. Sprinkle over the top of everything.

Bake 30-35 minutes at 350, until the sauce is bubbling and the top is nice and crunchy.

Please note this recipe was developed at high altitude, your baking time may vary.