SALSA RICE DINNER

Salsa Rice Dinner image

Provided by Maggie M

Number Of Ingredients 12

2 c cooked shredded skinless chicken breast
1 c shredded monterey jack cheese
1 c shredded cheddar cheese
1 can(s) cream of celery soup - healthy request
1 soup can of water
1 c salsa - store bought or home made - heat of your choice
1/2 c finely chopped onion
1 can(s) (4 oz) diced green chilies - heat of your choice
1-1/2 c cooked white rice
sour cream for garnish
sliced black olives for garnish
snipped chives for garnish

Steps:

1. If you have leftover chicken feel free to shred and use it. If not .. drop a chicken breast into a pot of boiling water .. turn off the heat and let is steep for 35 minutes. Remove the breast from the water and shred with forks or your fingers.
2. Preheat oven to 375. Lightly spray an 8x8 baking dish and set aside.
3. Combine the 2 cheeses in a small bowl and set aside.
4. Combine the soup, water and the salsa and mix well. Add the onions and diced green chilies and stir to combine then set aside.
5. Place the cooked rice into the bottom of the baking dish. Top with the shredded chicken. Sprinkle about half of the cheese over the chicken then pour the soup and salsa mixture over top of all.
6. Top with the remaining cheese the cover with foil. Bake for 30 minutes, then remove the foil and bake for another 10 - 15 minutes or until bubbly and the cheese is completely melted.
7. Allow it to sit for about 5 minutes before serving. Serve hot garnished with a dollop of sour cream, a few black olive slices and a sprinkling of chives.