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Bill's Salsa Chicken & Rice
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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