4 skinless, boneless chicken breast halves - chopped and vacuum dried
8 (1 inch) unbaked pie shells
1 (1.75 ounce) container sour cream
1 clove garlic, minced
3 cups shredded Cheddar cheese
3/4 cup Mexican-style rice
1/4 cup diced tomatoes
1 (8 ounce) can whole peeled tomatoes
1/4 can tomato paste
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven broiler.
In a large bowl, stir together condensed cream of mushroom soup, canned diced tomatoes, tomato paste, and salt and pepper to taste. Transfer soup mixture to pan in a 1 inch layer. Set oven broiler.
Broil 45 minutes. Stir occasionally and serve.
This bread was ok as is. I ended up making some modifications. First, I used Light Philadelphia cream cheese. Second, I used to be able to get swiss cheese curds but they are too expensive for me. Third, I used to be able to get diced yellow carrots but they are out of stock and expensive. Fourth, I used to be able to get red carrots but they are expensive. Fifth, I used to be able to get yellow squash but they are not available. Sixth, I used to be able to get zucchini but I can't get them. Seventh, I used to be able to get white squash but I can't find them. Eighth, I used to be able to get green beans but they are so cold and wet. Ninth, I used to be able to get red bell pepper but it isn
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