Hall'S Chicken Salsa
10 ingredients
10 steps
Ingredients
- 1/2 chicken breast per person, in bite size chunks
- 8 oz. fresh mushrooms, sliced
- 1 can Campbell's mushroom soup
- 8 oz. sour cream
- 1 c. old El Paso thick and chunky salsa
- 4 oz. Monterey Jack cheese, grated
- 4 oz. Cheddar cheese, grated
- 2 Tbsp. olive oil
- 1/2 can black olives, pitted and sliced
- 2 scallions, chopped
Directions
-
1Heat oven to 350°.
-
2Stir-fry chicken chunks in large frying pan with 2 tablespoons olive oil.
-
3After 2 minutes, add mushrooms and fry 2 more minutes.
-
4Add soup, sour cream and salsa.
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5Blend.
-
6Place mixture in casserole dish.
-
7Bake, uncovered, 30 minutes.
-
8Sprinkle cheese on last 5 minutes to melt.
-
9Garnish top with black olives and chopped scallions.
-
10Serve over steamed rice or cooked noodles. Serves 4 to 6.
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