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Rachel Ray's Chicken Salsa Verde Bake Recipe

   
 

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     Rachel Ray's Chicken Salsa Verde Bake

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 min

Ingredients
2 tablespoons vegetable oil
2 1/4 lbs skinless, boneless chicken breasts
Two 16-oz jars salsa verde
One 15-oz can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
3 cups crushed tortilla chips
One 8-oz bag shredded Mexican-style cheese
 

Instructions
Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool thens hred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.


Originally Submitted
10/23/2008





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