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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Cannonball Chicken Recipe

4.6 stars - based on 5 votes
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This recipe for Cannonball Chicken is from Floyd Family Cookbook, 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:  
3 frozen chicken breasts
½ teaspoon chili powder
½ teaspoon garlic salt
¼ teaspoon pepper
1 teaspoon cumin
1 ½ cups water
1 can green enchilada sauce
1 large can cream of chicken soup
1 small can green chilies
½ cup Colby jack cheese
Directions:
Directions:
Place the first 6 ingredient in a large crock pot on low for 6-8 hours or high 4hours.
Remove chicken and chop. Add the remaining ingredients to the crock pot and stir well. Add chicken back to the crock pot and heat on high 30min.-1 hour.
Serve over rice (I usually make about 10 cups so we have plenty of rice for the leftovers.)
Personal Notes:
Personal Notes:
We love this recipe and have thought about using it as a soup many times. I would add corn and maybe potatoes. YUM! This recipe serves our family of 6 and we have leftovers. Enjoy- Audra

 

 

 

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