Mexican Chicken And Chile Casserole - cooking recipe

Ingredients

2 (3 lb.) fryer chickens
1 qt. chicken broth
2 Tbsp. cornstarch mixed with 2 Tbsp. cold water
1 medium onion, finely chopped
1 green pepper, chopped
1 Tbsp. olive oil
1 (4 oz.) can diced green chiles
2 cloves garlic, minced
1 tsp. Mexican seasoning
1/2 lb. shredded Jack cheese
1 c. sour cream
1 c. cherry tomatoes, halved
cilantro sprigs for garnish
1/2 c. shredded Parmesan cheese

Preparation

Wash chickens.
Bring broth to boil in large soup kettle.
Add chickens.
Cover and simmer 1 hour or until drumsticks move easily. Lift chickens from broth and let cool.
Remove meat and discard bones and skin.
Cut meat into large strips.
Strain and chill broth, then lift off fat.
Cook broth uncovered over high heat until reduced to 1 cup.
Stir cornstarch paste into reduced broth. Cook, stirring, until very thick.
Set aside.
Saute onion and pepper in oil until limp.
Add to thickened sauce along with chiles, garlic and Mexican seasoning.