Servings: 6 servings
11/2 pound chicken cubed
1 can cream of chicken soup
1 c salsa
2 cups cooked rice
1/3 cup shredded cheddar cheese
6 tablespoons sour cream
1 tsp dried parsley
Preheat oven to 350º. In a large bowl, combine chicken, soup, 1/2 cup salsa and 2 tablespoons sour cream. Add parsley flakes, rice and cheddar cheese. Mix well to combine. Pour mixture into baking dish. Bake 20 minutes. In a small bowl, combine remaining 1/2 cup salsa and 4 tablespoons sour cream. Spread mixture evenly over top of casserole. continue baking 10 minutes. Place baking dish on a wire rack and let set for 2 to 3 minutes.
Cut into 6 servings.
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