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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Smothered Salsa Chicken Casserole Recipe

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This recipe for Smothered Salsa Chicken Casserole is from More Tried and True Recipes, 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:  
1 tbsp. oil
3 large boneless skinless chicken breasts, cut in half lengthwise
1 pkg. (1 oz.) taco seasoning mix
1 jar (15 oz.) salsa
3/4 cups half-and-half
1 can (4.5 oz.) chopped green chilies
1 medium red or orange bell pepper, seeded, chopped
2 1/2 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz.)
Chopped tomatoes and chopped fresh cilantro, if desired
Directions:
Directions:
Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
In large bowl, stir together salsa, half-and-half and chopped green chilies; stir in bell pepper. Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture.
Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Cool 10 minutes. Garnish with tomatoes and cilantro.

 

 

 

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