This filled our tummies with yumminess!! we used cream of chicken soup instead of cheddar cheese soup and diced tomatoes instead of crushed…and had it over sticky rice using the “gravy” over the top…delicious and super easy! Enjoy
1½ pounds boneless skinless chicken breasts, cut into 6 pieces
1 tablespoon Wahoo! Chili® Seasoning , divided **
1 (15 ounce) can crushed tomatoes
1 (10¾ ounce) can condensed Cheddar cheese soup
1½ tablespoons Garlic Garlic Seasoning **
½ cup sour cream
**order at http://www.SimplyKimberS.com
Preheat oven to 375°F (only if baking). Sprinkle chicken with about half the Wahoo!® Chili Seasoning. Place in a greased 3-quart or larger slow cooker or a greased 13×9-inch baking dish.
Combine other half of Wahoo!® Chili Seasoning with tomatoes, soup and Garlic Garlic™ Seasoning; salt and pepper as desired. Pour over chicken.
Cook in slow cooker on LOW 3-4 hours or bake 25-30 minutes until chicken reaches 165°F on an instant-read food thermometer. Remove chicken; stir in sour cream until smooth. Salt and pepper as desired. Serve sauce over chicken.
Makes 6 servings OR 4 servings + 2 leftover servings. Serve with Wahoo Rice & Beans with Corn.
Make ahead & freeze: Sprinkle chicken with ½ tablespoon Wahoo!® Chili Seasoning. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
For remix Wahoo Chicken Taco recipe: Place 2 servings of chicken and sauce in a storage container. Refrigerate up to 2 days.