All Recipes Chicken





Prep Time: 30 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 45 mins | Yield: 10 Servings

Everything in this dish is superb! I love the extra kick and the cheesy flavour of it. Serve this with toasted bread and you have yourself a meal to remember! Have a great day, friends. Enjoy!


1 (2 lb) rotisserie chicken, skinned and boned, meat pulled into large chunks

1 (8 oz) package cream cheese, softened

½ c half-and-half

1 Tbsp olive oil

2 medium green bell peppers, chopped

2 medium jalapeno peppers, diced

3 cloves garlic, chopped

1 Tbsp dried minced shallots

¼ tsp cayenne pepper

salt and ground black pepper to taste

8 c chicken stock

1 (16 oz) jar salsa verde

1 Tbsp ground cumin

2 tsp dried oregano


Step 1: Shred the chicken with your hands or with two forks.

Step 2: In a microwavable bowl, add in the cream cheese. Place it inside the microwave and heat for 20 seconds or until hot.

Step 3: Remove from the microwave and add in half-and-half. Stir until well combined.

Step 4: Place a large skillet on the stove and turn the heat to medium.

Step 5: Add in oil and allow it to become hot.

Step 6: Add in the garlic, jalapenos, and bell peppers. Sauté for 5 to 7 minutes or until aromatic and translucent.

Step 7: Add in the shredded chicken, cayenne pepper, dried shallots, salt, and pepper. Stir until well combined.

Step 8: Add in the cream cheese mixture, chicken, chicken stock, cumin, oregano, and salsa. Allow the mixture to boil.

Step 9: Simmer for 1 to 2 hours on low heat.

Step 10: Ladle into a serving bowl.

Step 11: Serve and enjoy!

Nutrition Facts:

343 calories; protein 24.8g 50% DV; carbohydrates 7.2g 2% DV; fat 23.4g 36% DV; cholesterol 98.7mg 33% DV; sodium 836.8mg 34% DV.