Bill's Salsa Chicken & Rice

I've been making this for years, and thought I'd share it, finally. Here's my recipe and the quantity I usually make:

  • Six chicken breasts with skin, baked in plastic cooking bags at 400°F for about an hour (depending on your oven).
  • Six servings of rice. I prefer brown, but white works just fine.
  • Before cooking rice, add 2-3 shakes of each of the following spices to the water in which you'll be cooking the rice:
  • crushed red pepper
  • garlic salt
  • Creole seasoning (I use McCormick's)
  • Once both the chicken and rice are done, de-bone and de-skin the chicken and mix it in with the rice, using the same pot in which you cooked the rice.
  • Finally, stir in:
  • one can of condensed Cream of Celery (or Mushroom) soup
  • four ¼-inch-thick slices of cheddar and/or mozzarella cheese (from standard "brick" of cheese)
  • 1½ cups of salsa (I prefer Ortega)
  • handful of fresh mushroomsAnd that's it! Formerly known as "Bill's Chicken Glop," I finally came up with a better name.

    DISCLAIMER: We are not medical professionals but can comprehend the various articles linked on this site. Think for yourself. Make up your own mind. Those of us with reading comprehension skills and healthy immune systems are much better off trusting our own body versus the profit-driven pharmaceutical industry.

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