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Rotel Chicken Recipe

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This recipe for Rotel Chicken is from Anderson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Chicken Breasts
1 tsp. Cumin
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 tsp. Salt
1/2 tsp. Pepper
1 (10 oz) can Rotel, drained (12 carbs)
1/4 c. Heavy Cream
1/3 c. Chicken Broth
2 oz. Cream Cheese
1 c. shredded Cheddar Cheese, divided
Directions:
Directions:
Combine the cumin, chili powder, garlic powder, salt, and pepper in a small bowl and set aside.

Heat a 12-inch skillet over medium heat, spray with non-stick cooking spray or 1 Tbsp. olive oil.

Sprinkle the chicken breasts with the spice mixture on each side.

Sear the chicken in the skillet 2-3 minutes on each side until they are nicely browned, remove from skillet and set aside.

Add the drained rotel, heavy cream, broth, cream cheese, and reduce heat to low.

Stir until cream cheese melts completely and add 1/2 cup of the shredded cheese to the sauce. Stir well.

Add the chicken to the skillet and cover with the remaining cheese. Place a lid on the skillet and let simmer over low for 6-8 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Total Carbs: 12
Carbs per Serving: 3

 

 

 

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