Chicken Rio Grandissimo

A savory southwestern chicken recipe that will have your guests licking their lips.

Photo by Ed T.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • two

    boneless chicken breasts, cooked in chicken broth, diced into bite-size pieces

  • 2-3

    T olive oil

  • 2

    cups sliced mushrooms

  • 4

    oz. shredded cheddar or Mexican cheese

  • 12

    oz. of your favorite medium salsa

  • 1/3

    cup sour cream

  • 1/3

    cup French onion dip

  • 2

    cups cooked white rice

  • 2

    T Frank’s Garlic Fire*

  • a unique hot sauce combining flavors of peppers, vinegar, tomato paste, salt, sugar, Worcestershire Sauce, molasses, and garlic. Available from Frank’s Signature Sauces in Albuquereque: (505)275-6719).

Directions

Preheat oven to 350º. Sauté mushrooms in the olive oil. In a bowl combine chicken, rice, mushrooms, sour cream, French onion dip, cheese, salsa, and Frank’s Garlic Fire Salsa. Place contents in a greased casserole container. Optional: sprinkle top lightly with McCormick’s Montreal Chicken Seasoning. Bake for 30 minutes. Serve with sautéed, buttered asparagus or vegetable of your choice.

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