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I mentioned the other day that I had a couple of recipes I found on Pinterest to use up leftover turkey. This is my favorite. It has great flavor, and it is also Tim approved to make again. 🙂

Our local grocery store had Pace Garlic and Lime Verde. I was happy we chose that one. The flavor was excellent. It was a nice flavor for this dish.

The leftovers warmed up nice, and we got two good meals for the two of us out of this dish. I did not serve with a side as I didn’t think it was needed. However for a larger family a side would of course make the meal go further.

Turkey was just fine in place of the chicken. I use brown rice in all of my recipes, and that also was fine. The recipe author used half of a rotisserie chicken.

This recipe was from the Plain Chicken website at http://www.plainchicken.com.

Salsa Verde Chicken and Rice Bake
Ingredients:
2 cups white instant rice, uncooked
2 cups water
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese, divided
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup sour cream
1 cup salsa verde, divided

Instructions :
Preheat oven to 350°.

Spray a 9×13 pan with cooking spray. In a medium sauce pan, bring water to a boil. Add instant rice, cover. Remove from heat and let stand for 5 minutes until water is absorbed.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook one minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and 1/2 cup salsa verde.

Mix together chicken, rice, 1 cup cheese and sour cream sauce. Pour into prepared 9×13 inch pan. Top with remaining salsa verde and cheese.

Bake 20-25 minutes and then broil for a few minutes to brown cheese if desired (Mine browned without this step.).

Enjoy!

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