CHICKEN SALSA VERDE

Ingredients

1 PKG SOUTHWEST STYLE HASH BROWNS
1 8 OZ SOUR CREAM
1 LB BONELESS, SKINLESS CHICKEN BREASTS
1 1/2 TSP GROUND MESQUITE OR CHIPOLTE SEASONING
2/3 CUPS SALSA VERDE (GREEN SALSA)
1 CUP SHREDDED MONTERREY JACK CHEESE
CHOPPED ONIONS (GREEN)

Preparation

Step 1

HEAT OVEN TO 400 SPRAY 13X9 GLASS BAKING DISH. PLACE HASH BROWNS AND SOUR

CREAM IN BAKING DISH, STIR TOGETHER. SPREAD EVENLY ON BOTTOM OF DISH. RUB

BOTH SIDES OF EACH CHICKEN WITH SEASONING. PLACE ON TOP OF POTATOES. COVER

AND BAKE 40-45 MINUTES OR UNTIL POTATOES ARE TENDER. UNCOVER TOP CHICKEN

WITH SALSA AND SPRINKLE WITH CHEESE. CONTINUE BAKING UNCOVERED FOR 5 MINUTES

OR UNTIL CHEESE IS MELTED. SERVE WITH GREEN ONION.S

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