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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:
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.
posted:
6/23/2010
Very good and easy. Use a can of chicken broth instead of water and add lots of spices.
posted:
6/7/2010
Really good!
posted:
6/6/2010
It was missing something, maybe more salsa
posted:
6/2/2010
3.5 stars. I thought it would be a little better, but it was ok. Nothing spectacular.
posted:
5/29/2010
Based on the reviews I used chicken broth instead of water and,pinto beans instead of black beans, added onion, green bell peppers and lots of cheese...it was really good and the kids loved it.
posted:
5/27/2010
This was good. Kids loved everything but the black beans
posted:
5/27/2010
This was good however I did follow a few of the previous reviewers suggestions. I used chicken broth in place of the water and coated the chicken with taco seasoning prior to adding the salsa.
posted:
5/25/2010
Just like every other Kraft recipe-- you need to season the chicken before you insert it into the dish. I omitted the peppers (don't like) and salsa (none on hand), and seasoned the chicken with garlic salt, pepper, cayenne pepper, and Cholula (hot sauce). Only cook the it for 25 minutes then 5 with the cheese on to avoid drying it out. Good stuff!
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