Salsa Chicken and Rice

Robin Stack

One can of chicken or one large boneless, skinless chicken breast (boiled and cubed)
1 jar salsa
1 cup shredded sharp Cheddar cheese
1 cup sour cream
Enough cooked instant rice to serve 6 people

Cook rice according to package directions. Let cool for 10 minutes. Stir in salsa, chicken, cheese, and sour cream. Cover and bake at 350°F in a greased casserole dish until cheese is melted completely throughout (approximately 20 minutes). Serve hot.

This dish, along with a tossed salad on the side, makes a complete meal. You may vary this recipe by using other meats, and/or adding broccoli or other vegetables if you like. Enjoy!

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