Reviewed: Nov. 5, 2008

Pretty good. I made the following changes, per the suggestions of others: I added a can of black beans Topped the stuff with some chips and cheese I used canned mushrooms and cooked the chicken before I baked it. I omitted the sour cream from the recipe and used it as a topping to put on afterward. In the future: Try adding a can of diced tomatoes as well as the beans. Have olives and lettuce as toppings Add some (or have on hand) hot sauce.

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April

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

Good comfort food. Very rich flavor.

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Erika H.

Cooking Level: Expert

Home Town: Pacifica, California, USA

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Reviewed: Oct. 23, 2008

Okay - couple of things; you need like a pound of cheese to really hold it all together and for the salsa not to overpower the dish. I am thankful for the member who recommended the crushed tortilla topping - that added to the presentation of the dish - which I am sorry to say - is quite lacking. My kids were so so on it and even though it was a reasonable dinner; I do not think I will make it again....also Spanish olives would have enhanced the experience...

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KathleenLusardi

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

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Reviewed: Oct. 23, 2008

This recipe didn't have enough flavor. I would recommend sauteing the mushrooms with garlic and adding seasoning to the chicken before cooking. Too bland for our taste.

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Cook4PickyEaters

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Reviewed: Oct. 23, 2008

Awesome and Easy! This is so good! I add in a can of corn and away we go! My kids love this recipe!

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Hope

Cooking Level: Expert

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Reviewed: Oct. 22, 2008

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!!!

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Trish

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Loveland, Colorado, USA

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Reviewed: Oct. 22, 2008

I made this pretty much as written--I added some whole kernel corn and black beans. I was hoping this would be a quick substitute for my wife's "best ever" spicy chicken casserole. (It uses "Rotel" tomatoes, cream soup and tortilla chips but needs to be assembled a day ahead of cooking! Not exactly 'quick and easy') Sadly, this is not the one for us. Not much flavor! If your crew doesn't care for spicy food this might do for you. We like our food pretty hot. This was just too bland. We even put some more hot sauce on top of it, which helped a bit, but still it was lacking something. It was quick and easy to put together put the flavor just wasn't there for us. I doubt I will make this again. Thanks for the recipe and I am glad that so many like it.

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DFW Stark

Cooking Level: Intermediate

Home Town: Levelland, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 15, 2008

This is no casserole, it's either a nacho-topper or burrito-filler. Not too shabby in a burrito with some sliced avacado.

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mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 13, 2008

Delicious and easy!!! The only thing I changed was to use a little more sour cream and also topped the casserole w/ a little more cheese before baking. Tasted much better than I expected it would and was the perfect way to use up leftover chicken. Yum!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Sep. 25, 2008

This was good-- makes a ton! For the cooked chicken, I sprinkled 2 boneless breasts with some onion powder, chili powder, salt and pepper and baked at 375 till done. I added about 1/2 chopped onion and some minced garlic to the pan with the mushrooms. I also added a can of rinsed black beans, frozen corn (thawed) to the chicken mixture and used brown rice. Served with flour tortillas. I think next time I will leave out the mushroom since I've made it into a Mexican dish. Thanks for sharing!

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MG

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2008

This was good, but needed more. It was basically the filling for a burrito, or enchilada. As such, it worked good wrapped up in a burrito.

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Blade Fallcon

Cooking Level: Expert

Home Town: Wappingers Falls, New York, USA

Living In: Martin, Tennessee, USA

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Reviewed: Aug. 13, 2008

I liked this but my husband did not. I have come to the conclusion he doesn't like anything with sour cream in it except beef stroganoff!

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jimaneye67

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: Jul. 26, 2008

I forgot to add in the mushrooms the first time I made the recipe. When I added them the next time I thought they were good, but just as good without. I served with sliced avocado on top as well as a squirt of lime juice. I also added chopped cilantro. Tastes like a light summery dish - Very yummy!

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michelleag05

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Reviewed: Jul. 23, 2008

YUM and FULL of flavor! I did make some changes recommended by a friend who also made this recipe. I made it "healthy" by using Fat Free sour cream (which did NOT effect the taste negatively!) and low fat 4 Cheese Mexican Blend instead of Cheddar. I used brown rice cooked in chicken broth and omitted the mushrooms for onions and green peppers! To top it off I used blue corn chips! With the medium salsa it added a little spice (just a little spicy for the kids!) Overall, a great go to chicken dish that I will make again for sure!

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Krystl1421

Cooking Level: Intermediate

Home Town: Berwick, Maine, USA

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Reviewed: Jul. 11, 2008

Pretty good. Quick and easy.

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Lindsay

Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

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Reviewed: Jul. 11, 2008

I was looking for a quick meal with what I had on hand, and this was a good fit. I altered the recipe slightly. I used Perdue shortcuts roasted chicken in place of chicken breasts. I also used prepared taco seasoning (from an envelope) because I did not have salsa on hand. I added a small can of green chiles to add some zip and texture. I then topped off with crushed tortilla chips and a little bit of cheese. I don't think my substitutions altered the recipe much so next time I will make as stated because it is worth making again.

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RAISIN1

Cooking Level: Expert

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Reviewed: Jul. 3, 2008

This dish is pretty good, for one of those days when I just don't know what to make. I wouldn't rave about it, it lacks some flavor, but overall it was OK.

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Jana

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Reviewed: Jun. 18, 2008

I love this recipe but can't give it 5 stars because the family did not. It was "spicy" said the kids....and husband liked it until he spotted a dreaded mushroom. :-) I also added black beans and crushed tortilla chips on top. It was a great use of some cooked rice I had in the fridge. Thank you for the recipe.

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 16, 2008

Lots of room for personalization, but excellent as written. Used medium salsa. Nice and filling! Served with corn chips.

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GRKaters

Cooking Level: Expert

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Reviewed: Jun. 6, 2008

This was okay. My husband actually liked it but I thought the salsa flavoring was too overpowering and it didn't have enough depth to it. I would add a cup of cheese to the mix and sprinkle some on top before baking. I also agree with the user who says she puts chips on top, it really needs that extra crunch.

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