I thought I would pass on a yummy recipe I made tonight for dinner...and of course I put my spin on it to make it a quick prep recipe. The version below is the Dottie Version, however you can find the
Standard Recipe on Rachel Ray's ( I know she is annoying ) website. Whats the major difference? Cooking and prepping the chicken...seriously folks why waste your time cooking chicken if you don't have to? I found this great chicken at Trader
Joe's called
Just Chicken. It doesn't leave a funny aftertaste or give you burps (
LOL) it just tastes good. So I now use that when a recipe calls for cooking or shredding chicken.
Chicken Salsa Verde Bake-- DOTTIE'S VersionServes: 6 Prep: about 10
mins my way ;)
2 lbs (
thats two containers) of Just Chicken
2- 16oz. jars salsa
Verde1- 15oz can kidney beans, rinsed and drained
1 cup sour cream
8oz bag of shredded
Mexican style cheese
1. Preheat oven to 375.
2. Cut up your Just Chicken into smaller chunks.
3. Mix your Salsa, Kidney beans, Chicken and Sour Cream together.
4. Grease a 9x13 baking dish. Scatter 1 cup tortilla chips on the bottom (I crushed mine) and top with half of the chicken mixture and half of the cheese.
5. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until cheese is bubbly, about 30min.
I halved the recipe since its just us and we have left-overs for tomorrow.
Dig in!