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Mexican Chicken Salad Recipe

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This recipe for Mexican Chicken Salad, by , is from The Bever 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!

Contributor:  
Contributor:  
Darla Bever

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups hot water
3/4 cup salsa (divided)
1 tbsp butter
1 (6 oz) pkg Stovetop chicken stuffing
6 boneless, skinless chicken breast halves
1/2 cup shredded Monterey Jack or Cheddar cheese

Directions:
Directions:
Heat oven to 350 degrees.
Stir water, 1/4 cup of the salsa, butter, and stuffing mix in a 2 quart baking dish. Arrange chicken over the stuffing. Pour remaining salsa over the chicken. Cover the pan loosely with foil. Bake 35 minutes. Sprinkle with cheese. Bake an additional 15 minutes. Fluff stuffing with fork.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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