3 large chicken breast
1 Family size cream of mushroom soup
8oz sour cream
16oz shredded cheese
Fill a large pot with enough water to cover the chicken, set over medium/high heat to boil.
Slice 3-4 Jalapenos in half, long ways, add to pot.
Filet chicken breast to help cook quicker.
When the chicken breast are cooked, remove boiled jalapenos(save for later) and drain water.
Use two forks or my personal favorite an electric hand mixer to shred the chicken breast.
Once shredded mix in the cream of mushroom soup, sour cream, and 8oz of the shredded cheddar cheese.
Finely chop remaining jalapenos and add to mixture, you can add the boiled jalapenos as well.
Bake in 9x13 oven safe dish for 35-40 minutes.
Carefully remove from oven and spread 8oz of shredded cheddar on top, allow to melt.
This dish is easily one of my favorite childhood dinners, I always made sure to eat at my best friend's house whenever his mom made this dish. boiling the jalapenos with the chicken really adds the flavor of the jalapenos without all of the hot provided by the seeds, I would suggest removing most of the seeds if you're not a fan of hot foods and if you'd like to turn it up a notch try using red jalapenos vs. green jalapenos.