Mmm, the first time I had this was when my good friend Keri and her husband John invited Steve and me over for dinner. Boy was I impressed! What a simple and delicious meal. It wasn’t too long after I asked for the recipe and now it’s one of our “regular” meals!
Source: My friend, Keri
1 can cream of mushroom
1 can cream of chicken
1 c. sour cream
1 c. salsa, medium-hot
4 chicken breasts, whole or diced
Shredded cheddar cheese
Rice, cooked
Preheat oven to 375. Combine the cream of mushroom, cream of chicken, sour cream and salsa. Place chicken, either whole or diced into a 9×13 baking dish. Cover with soup mixture. Bake for 45 minutes. Top with cheese, bake for another 15 minutes. Serve on top of rice.
[My 2 Cents]
I’m always looking for a good Crock Pot meal – if you want, you can make this dish in the Crock Pot!
Helpful hint: I tried cooking the chicken ahead of time in the crock pot for a few hours until fully cooked to give the dish a jump start while I was at work. Then when I prepared the sauce I just poured it over the pre-cooked chicken. It turned out so tender and juicy, it was delicious! Also, by using hot salsa it doesn’t make the dish spicy, it gives it a great flavor. If you were to use mild because of all the other ingredients it would be flavorless.
Serving suggestion: serve with green salad and biscuits.
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