Someone pinned a photo on Pinterest captioned about shredding chicken with your Kitchenaid. Did you all know about this? Because if so, we are going to have to talk. You can’t keep secrets like that from me. I didn’t believe it was true when I first read it. I despise shredding chicken. (I usually ask Steve to do it for me as I have several recipes that I prefer shredded chicken as the protein.) It was too good to be true. I was making dinner for a friend who had a death in the family and decided to give it a try. Hot damn if it didn’t work like a charm! I love my Kitchenaid even more than I did before.
The chicken needs to be still warm when you do it. And you can’t throw it all in at once or some chicken might come shooting out of your mixer. Not that I would know anything about that. Make sure you lock it down. Start it at 1 or 2 and finish at 3 speed. I cut my breasts into 2 pieces and put 3 pieces (1 1/2 breasts) at a time to shred. All that is in the photo above was probably 3 batches I did – I threw it all back in to put in the frig for later.
Whenever I am taking someone dinner after having a baby or for whatever reason, I tend to take this casserole. It is easy (especially now that I can use my mixer to shred my chicken) and tasty. I always make one for us too – although I make ours a little spicier than the ones I make for others. It is basically my chicken verde enchiladas lazy style. Meaning wrapping them was too much trouble so I serve this with a little sour cream and some tortilla chips – no wrapping required!
Salsa Verde Chicken Casserole
1 1/4 lbs chicken, cooked and shredded
1 24oz jar salsa verde (we like medium spice but get mild if you prefer – most jars are 16oz…I then either use 1 and it is drier or use 2 and it is a little soupy)
1 bag frozen corn
1 can black beans, drained and rinsed
1 can chopped chiles or jalapenos (depending on your spice preference – chiles are mild)
3 cloves garlic, minced
fresh cilantro if you have it…no worries if you don’t
8 oz shredded cheeses (medium cheddar or mexican blend – whatever you like), divided
Mix all of this together with 1/2 of the cheese. Put it into a 9×9 or 9×12 (spray with Pam first). Top with rest of cheese. Bake at 350* for 30 min. Serve with tortilla chips for scooping or tortilla chips crumbled over the top and a dollop of sour cream.
(Different pans because I made a pan for a friend who just had a baby and one for us.)