Salsa Chicken Rice Casserole....
1 cup uncooked brown rice
I cup water 6 chicken breast tenders (very skinny mejier brand)
1 cup shredded colby jack cheese
1 cup shredded cheddar cheese
1 can (10.75 ounces) cream of chicken soup
½ of a medium size onion
1 ½ cup medium salsa
Sprinkle of paprika
Dab of hot sauce
Sprinkle of red pepper flakes
Adapted from this http://allrecipes.com/Recipe/Salsa-Chicken-Rice-Casserole/Detail.aspx
First, I coated the bottom of the pan with some EVOO and got it nice and hot. Then I had the onion and sprinkled some paprika and red pepper flakes in with it. Let it cook while I started the brown rice and cut up the chicken into pieces. Then I added the chicken to the onions and added more paprika, more red pepper flakes and a dab of hot sauce. I should also mention I had marinated the chicken in a dry rub that my hub has made that has paprika, brown sugar, onion powder, a little garlic powder, some salt, chilli powder, and chipotle seasoning in it.
I let that cook for awhile until the chicken was cooked through and then I added the salsa and the can of cream of chicken soup. Let that cook for awhile and let the flavor set in.
Then I greased up the pan and got it ready. I put a layer of rice down and a layer of the chicken mixture. Then I put a cup of the cheese on top. Another layer of rice, chicken mixture and the other cup of cheese on top. Then I put it in the oven at 350 degrees for about 30 minutes. Before it went in the oven...
After it came out.. yumm....
Served with salsa and sour cream on top and chips on the side.
And the hot and sweaty chef.. :)
It was very good and spicy and we will make it again!!