Chicken Fiesta Casserole
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RECIPE: CHICKEN FIESTA CASSEROLEÂ{omitted}Â{omitted}
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INGREDIENTS:Â{omitted}Â{omitted}
1 tablespoon canola oilÂ{omitted}Â{omitted}
6 chicken breast halves, cubedÂ{omitted}Â{omitted}
1/2 cup chopped green pepperÂ{omitted}Â{omitted}
1/2 cup chopped onionÂ{omitted}Â{omitted}
3 cups chunky salsaÂ{omitted}Â{omitted}
1 cup chicken brothÂ{omitted}Â{omitted}
1 1/2 cup quick cooking riceÂ{omitted}Â{omitted}
1 cup shredded Monterey Jack cheeseÂ{omitted}Â{omitted}
DIRECTIONS:Â{omitted}Â{omitted}
Heat a large heavy skillet over medium high heat. Add theÂ{omitted}Â{omitted}
oil and chicken and sauté until the chicken is lightlyÂ{omitted}Â{omitted}
browned. Add the green pepper and onion and saute untilÂ{omitted}Â{omitted}
the chicken is thoroughly cooked. Add the salsa and brothÂ{omitted}Â{omitted}
and bring to a boil. Stir in the rice and mix well. TossÂ{omitted}Â{omitted}
the cheese on top of the dish, cover, and remove from theÂ{omitted}Â{omitted}
heat. Let rest for five minutes to cook the rice and serveÂ{omitted}Â{omitted}
hot.Â{omitted}Â{omitted}
Yield: 6 servingsÂ{omitted}Â{omitted}
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