Total Time
40mins
Prep 10 mins
Cook 30 mins

I found this light Mexican casserole posted on another site. If you use mild salsa, it can be a mild dish for those who don't like heat.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine chicken, soup, 1/2 cup salsa, and 2 tablespoons sour cream. Add parsley flakes, rice, and cheese. Mix well to combine.
  3. Pour mixture into baking dish. Bake 20 minutes.
  4. In a small bowl, combine remaining 1/2 cup salsa and 4 tablespoons sour cream.
  5. Spread mixture evenly over top of casserole and continue baking 10 minutes.
  6. Place baking dish on wire rack and let set for 2 to 3 minutes.
Most Helpful

Great recipe - can be very versitile - first time didnt read directions too carefully - just dumped everything together using cream of celery soup - DH loved it like that so the dump method it is. Tasted like mexican risotto. Second time I made it Italian by using Bruchetta and Italian sausage - yummo - third time I used FF Cheddar soup instead of cream of something. Let's just say I needed to print out alot of this recipe for friends.

JLBear71 August 02, 2008

Love chicken and Mexican, so I enjoyed this very much. I shared it with my neighbor and she liked it too. I will make this again and I think it would be great for a potluck. Thank you.

ElaineAnn May 23, 2006