Rachael Ray: Chicken Salsa Verde Bake
I can’t tell you how sad I am to be writing this post, I’ve been putting this Rachael Ray recipe aside, because we love it so much. If you read this blog often you know I love Mexican food, and I really love Mexican casseroles. I tried this recipe out of a magazine I got sometime last year, and we loved it so much. It became a staple. So now I’ve made this for the year, and I can’t have it again for another 6 months, but it was worth it to share it with you all. I highly encourage this one, I think you’ll be a fan!
Recipe: Chicken Salsa Verde Bake
Chicken Salsa Verde Bake
Cookbook: Everyday with Rachael Ray Magazine
Total Time: 20 minutes
Husband Says: “I like this one, a lot.”
Notes: I had a little photo shoot come up with my in labor cousin, so I needed to make this real quick. So I bought a 1/2 pound of fajita chicken and just mixed everything together and baked it. I left out the onion, no time to chop tonight. I also have always just used 1 jar of salsa, not 2, and not even the whole thing. I probably could’ve used 1 pound of fajita meat, but for 2, 1/2 pound is enough.
Ingredients
mix the salsa with the chicken
add sour cream
and kidney beans
crush tortilla chips on top
add cheese
melt at 375 degrees
Michelle, if it would make you feel any better, you can come to my house and cook it for me.