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Cooks Note: I have NEVER had Southern Living disappoint when it comes to recipes, or anything for that matter. Southern Living Magazine is like the 2nd Bible of the South. This recipe was no different. This is listed as a side dish technically, but I added 3 large chicken breasts to the bottom of the crock pot and shredded them up a bit when I removed them and it was perfect. I would imagine this would also be excellent with ground beef or turkey. Serve this with some chips and guac and it is an easy, delicious meal everyone will enjoy!
Ingredients:
1 (8 ounce) package macaroni, uncooked
1 (14.5-ounce) can Mexican-style tomatoes, undrained and chopped
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (8 ounce) carton sour cream
3 Large Chicken Breasts
1 (4.5 ounce) can chopped green chilies
1 Cup Shredded Monterey Jack cheese
1 Cup shredded Cheddar Cheese
1 (8 ounce) package macaroni, uncooked
1 (14.5-ounce) can Mexican-style tomatoes, undrained and chopped
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (8 ounce) carton sour cream
3 Large Chicken Breasts
1 (4.5 ounce) can chopped green chilies
1 Cup Shredded Monterey Jack cheese
1 Cup shredded Cheddar Cheese
Directions:
Combine uncooked macaroni, tomatoes, and next 4 ingredients; stir in half of cheeses. Pour
Combine uncooked macaroni, tomatoes, and next 4 ingredients; stir in half of cheeses. Pour
into a lightly greased 3 quart crock pot; top with remaining cheeses.
Cook on low 3-4 hours
Cook on low 3-4 hours
Pinspiration from Southern Living Crock Pot Cookbook
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