Sorry for my lack of posting recipes lately…….things have been a little hectic lately. I will post more tomorrow: My Daughter Danielle, gave me a recipe the other day, that I tried, and think is really good. I’m sure she won’t mind if I share the recipe. I served the chicken the first night over a bed of Long Grain Rice. The next night, we had Chicken Tacos, in soft flour shells… rolled up with grated cheese, shredded lettuce, black beans, lime juice & tomatoes. They were yummy! This recipe is a super simple Crockpot dish.
YOU WILL NEED:
1- 16 oz. jar Medium Pace salsa
( your favorite salsa will also work)
5 large chicken breasts
1 can cream of chicken soup
1 cup grated cheese
* I used Colby
2 c. minute rice
*(I made long-grain rice & served the cheesy chicken over a bed of rice,
with black beans mixed in,
then I mixed the leftover rice in with the leftover chicken, for chicken tacos the 2nd night)
DIRECTIONS:
Put chicken in crock pot. Combine salsa and cream of chicken soup in a bowl and mix together. Pour mixture over the chicken. Cook on high for 4 hours, or low for 8 hours. 15 minutes before serving, you can stir in minute rice & 1 cup grated cheddar cheese (opt).
Options:
*I made long-grain rice….brown rice would also be good. Then I added the leftover rice to the chicken mixture, to use for Chicken Tacos the 2nd night.
by Get Off Your Butt and BAKE