I found a recipe last night I wanted to try. I was very excited because it sounded delicious! However, I didn’t have enough of one component of the recipe. Of all things, it was rice! So, I wandered around my kitchen island thinking out loud. And came up with this recipe.
Creamy Salsa Chicken
4 – 5 large boneless chicken breasts, cooked and cubed (I seasoned mine with salt and pepper and baked in the oven)
1 small can cream of mushroom soup, undiluted
1 small can cream of chicken soup, undiluted
1 cup salsa (your choice. I used Black Bean and Corn salsa)
1 small onion chopped
2 cups shredded cheddar cheese
2 cups shredded Montery Jack cheese
6 large Cheddar and Jalapeno tortilla shells, sliced into strips
In a large bowl, combine soups, salsa, onion and cooked chicken. In another bowl, combine cheeses. In a 13×9 baking dish, place a layer of tortilla strips, chicken and soup mixture, and cheese. Repeat for a second layer. Place a few strips on top of 2nd layer of cheese and top with a little salsa. Bake at 350*F until soup is bubbly and cheese is melted.
I served this with a green salad. Everyone, including my extremely picky children enjoyed this casserole!