View Full Version : Chicken Fiesta Casserole



NJDaryl
October 22nd, 2004, 06:46 AM
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*~*¬{omitted}¬{omitted}
RECIPE: CHICKEN FIESTA CASSEROLE¬{omitted}¬{omitted}
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*~*¬{omitted}¬{omitted}

INGREDIENTS:¬{omitted}¬{omitted}
1 tablespoon canola oil¬{omitted}¬{omitted}
6 chicken breast halves, cubed¬{omitted}¬{omitted}
1/2 cup chopped green pepper¬{omitted}¬{omitted}
1/2 cup chopped onion¬{omitted}¬{omitted}
3 cups chunky salsa¬{omitted}¬{omitted}
1 cup chicken broth¬{omitted}¬{omitted}
1 1/2 cup quick cooking rice¬{omitted}¬{omitted}
1 cup shredded Monterey Jack cheese¬{omitted}¬{omitted}

DIRECTIONS:¬{omitted}¬{omitted}
Heat a large heavy skillet over medium high heat. Add the¬{omitted}¬{omitted}
oil and chicken and saut√© until the chicken is lightly¬{omitted}¬{omitted}
browned. Add the green pepper and onion and saute until¬{omitted}¬{omitted}
the chicken is thoroughly cooked. Add the salsa and broth¬{omitted}¬{omitted}
and bring to a boil. Stir in the rice and mix well. Toss¬{omitted}¬{omitted}
the cheese on top of the dish, cover, and remove from the¬{omitted}¬{omitted}
heat. Let rest for five minutes to cook the rice and serve¬{omitted}¬{omitted}
hot.¬{omitted}¬{omitted}

Yield: 6 servings¬{omitted}¬{omitted}

Joanna
October 22nd, 2004, 08:56 AM
This receipe sounds really good. Thanks

Anonymous
October 26th, 2004, 07:03 AM
Your welcome. I am sure you will love it.