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.
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