An easy chicken casserole with lots of flavor.

Oh-So-Good Chicken

olive oil

sour cream

Cheddar cheese

mushrooms

(16 ounce) jar salsa

white rice

chicken breast

In a skillet, heat oil over medium heat.  Saute mushrooms.


Combine mushrooms, sour cream, cheese, salsa, rice, and chicken.  Place in a greased casserole dish.


Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.


Just a note to the person who said cutting the mushrooms took the most time.  You can quickly and evenly slice fresh mushrooms using an egg slicer.  Just place the mushroom where the egg goes with the cap towards the hinge, pull down on the cutting blades and a whole mushroom is instantly sliced

This was a good dish. Next time I'll use less salsa.  Also I should point out that the recipe calls for 2 cups of COOKED rice.  If you measure out 2 cups of uncooked rice you will get about 6 cups of cooked rice. Hope this helps.

This is one of my most popular dishes.  My husband loves it.  I like to crumble totilla chips, mix with some butter and sprinkle on top of casserole before putting it in to bake.  It looks nicer to present and it's got some extra crunch!

I tried this with and without mushrooms and it is definitely better WITH them! I also added a can of black beans extra cheese green onions and fresh cilantro. Served it with avocado and warm tortillas - great easy meal!

This has become a favorite in our house. I like to prepare a few dishes ahead of time to use in the week or pull out of the freezer for unexpected guests - this recipe fits the bill perfectly. It is easy to make and tastes great. Freezes well.

This recipe was great! I just changed a couple things some of you may be interested in. I cooked the chicken in taco seasoning and added a can of spicy black beans olives taco sauce (in addition to the salsa) and crushed chips and cheese on top to make the dish look more presentable. I didn't use any mushrooms. Just delicious! My boyfriend loved it and his niece (sometimes a picky eater) liked it as well it even got my mom's approval.

This recipe was great...it will be a new family favorite. It is very easy to make. I made some changes to the recipe...I added black beans and some hot sauce to the mixture and also sprinkled some cheese on top 5 minutes before taking it out of the oven. I didn't use all of the rice called for in the recipe maybe only a cup and a half instead of two and I thought that it could use just a little more salsa and maybe some diced tomatoes. It was very very good. I served it with sour cream and tostadas. Excellent!!!

Very easy and very quick, yet it tastes "Oh so good"! I left out the mushrooms because my husband isn't a big fan of them. I put the rice on the bottom of the baking dish and seasoned some uncooked chicken with "Taco Seasoning II" from this site. I poured  Ortega medium chunky salsa over top and light Mexican blend cheese (a bit more than called for). I baked it at 375 for 45 minutes since the chicken was uncooked. After it comes out of the oven I pretty it up a bit by topping it off with some sliced black olives and thin sliced green onions. The chicken is tender, juicy and delicious! It's great topped off with dollup of light sour cream - YUM!

If I am going to rate your recipe, I am NOT going to change it and then give it a crappy review.  I made this as written, using Roberto's salsa.  My family loved it and thought it was delicious (the kids didn't even complain about the mushrooms which is where the so-good part comes from) I served it with black beans and tortillas on the side.  DE-LISH!!  Thanks for sharing!!!

Great chicken and rice recipe. My family thought it was good! It's really more of a Mexican chicken and rice casserole. I would cook it again. It was a nice twist from the normal chicken dishes!

This cheesy chicken and rice casserole stars salsa, sour cream, and mushrooms.

oh-so-good chicken

Servings: 5

Cost: $5.48 /serving

Author : NEKAYAH

Ingredients

Instructions

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