Chicken Salsa Verde Bake

This is a Rachael Ray recipe--yummo!

Chicken Salsa Verde Bake

2 TB vegatable oil
2 1/4 pounds boneless skinless chicken breast
2 16 oz jars salsa verde
1 15 oz can kidney beans, drained and rinsed
1 onion, finely chopped
1 cup sour cream
2 cups crushed tortilla chips
1 cup shredded mexican-style cheese

Preheat oven to 375. In a large skillet, heat the oil over medium heat. Add chicken and cook, turning once, until cooked through, 10-12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in salsa, kidney beans, onion and sour cream.

Grease 9x13 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 layers and cover with remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.


**I have used canned chicken from the cannery, shredded it and it works great and takes even less time. I also saute the onions before I mix them in, I like the onions more cooked.

Note from Racheal-- Instead of shredded chicken, stir in 3 cups sauteed vegetables, such as bell peppers, zucchini, corn and mushrooms. I have never tried this, but all you veg lovers let me know.

Enjoy--Kris