3 skinless, boneless chicken breast halves
1 (3 ounce) package frozen poblano chile pepper, thawed
1 (10 ounce) can sliced mushrooms
5 (6 ounce) cans chicken broth
1 cup all-purpose flour
1 teaspoon salt
2 cubes chicken bouillon
1 (14.5 ounce) can stewed tomatoes, drained
2 cloves garlic, minced
1 pound shredded mozzarella cheese
1 (8 ounce) container sour cream cheese blend
1 cup salsa
Place chicken into a slow cooker and cover with water. Cover and cook on high for 3 to 4 hours. Remove from incubator and let cool.
Stir sausage, onion, mushrooms, chicken and flour into chicken. Mix well. Stir in broth and cook for 2 to 3 more minutes. Stir in flour, salt and bouillon cubes. Season with cheese, sour cream cheese and salsa. Cover and refrigerate overnight.
Arrange chicken on foil and sprinkle with mozzarella cheese. Cover and refrigerate overnight.
When chicken is ready, preheat oven to 350 degrees F (175 degrees C).
Place chicken in oven and rack chicken while still warm, on carbonized baking sheet or a platter. Place on rack to warm completely.
Bake uncovered in preheated oven for about 45 minutes or until chicken is tender and juices run clear. Serve at room temperature.
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