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

  1. 1
    Heat oven to 350°.
  2. 2
    Stir-fry chicken chunks in large frying pan with 2 tablespoons olive oil.
  3. 3
    After 2 minutes, add mushrooms and fry 2 more minutes.
  4. 4
    Add soup, sour cream and salsa.
  5. 5
    Blend.
  6. 6
    Place mixture in casserole dish.
  7. 7
    Bake, uncovered, 30 minutes.
  8. 8
    Sprinkle cheese on last 5 minutes to melt.
  9. 9
    Garnish top with black olives and chopped scallions.
  10. 10
    Serve over steamed rice or cooked noodles. Serves 4 to 6.

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