Salsa Verde Chicken

A home cooked meal without the effort.
Convenient Salsa Verde Chicken
3 cups cooked Spanish rice*
3 cups diced cooked chicken*
1 cup mild green salsa Verde
1 can (10.75 oz) condensed cream mushroom soup
1/2 cup milk, more or less for desired consistency
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Spray 9×13 pan with non-stick spray. Spread pre-cooked rice in bottom of prepared pan. Arrange chopped chicken over rice.

Whisk together salsa, soup and milk. Spread over chicken; sprinkle with shredded cheese. Bake 20-30 minutes or until bubbly and heated through. Serve with pre-washed bagged green salad.

* This is an adaptation of a recipe from my friend Sue Baird. She prepared it with crushed corn chips. What makes this recipe easy and fast I use frozen fully cooked grilled chicken, slightly thawed and chopped; and pre-cooked Spanish rice in the refrigerator section of the store. Recipe serves 5-6

For delicious dairy recipes and nutrition information go to, or on

Add comment