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Santa Fe Chicken

Santa Fe Chicken recipe
photo by:kraft
This is what happens when a good ol’ chicken casserole takes a trip to the land of enchantment. You get an easy dish with cheesy rice and a spicy kick.
time
prep:
10 min
total:
55 min
servings
total:
Makes 4 servings
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posted:
1/24/2011
Very good, used half chicken broth and half water, green pepper instead of yellow. Doesn't hurt to add a little more salsa. My husband ate his with tortilla chips. Great leftover, throw in a tortilla for a quick lunch burrito.
posted:
1/23/2011
Very very bland....next time I will add some diced tomatoes w/chilis. Will also add spices to the chicken and use broth instead of water. With some changes, this will be an great quick week night dinner!
posted:
1/18/2011
I thought it was delicious! I made it with chopped red onion instead of yellow peppers because we were out of peppers. We both really liked it. Next time I might add some salsa to the rice part and maybe a bit more water. :)
posted:
1/17/2011
after reading reviews, I substituted chicken broth for water, I used Mexican corn and onion. I marinated my chicken w/ cilantro and taco seasoning. partly cooked my chicken and onion before adding to dish this was great and very moist. will make again.
posted:
1/15/2011
Good in a pinch. Rice mixture is a bit bland without the salsa.
posted:
9/29/2010
very good and easy. I forgot to buy the yellow pepper and it was still good.
posted:
8/27/2010
delicious!
posted:
7/28/2010
I added green and red pepper, chopped onions, lots of spices and served it with extra salsa, sour cream, and lettuce. Love it!
posted:
7/12/2010
I used hot salsa to give it an extra kick. I also added lettuce, tomato, green onions, and sour cream to my plate. Loved it!
posted:
7/5/2010
Next time I would use 3 cups of rice instead of 2. I also added grilled corn salsa and some diced jalapeno for extra kick and served with a dollop of sour cream. This recipe was delicious and great the next day as left-overs.
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