Reviewed: Feb. 22, 2008

The name says it all! My husband even went back for seconds. I do not like mushrooms so I replaced them with some sauted onions.

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loves to cook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Jackson, Missouri, USA

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Reviewed: Feb. 20, 2008

Amazing! I loved this recipe. I didn't add mushrooms, since I hate them and it cut out all the oil needed. It still turned out amazing. It's so flavorful and my mouth is watering just thinking about this dish. I used a medium salsa, half of a 16oz jar. I put taco seasoning on my baked chicken breasts and then put that in the dish. This is a great way to use up left over rice!

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NicholeeK

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 15, 2008

I liked this recipe, but didn't love it. I thought the mushrooms didn't taste good in it. I would probably add corn to the recipe next time, too.

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tbullucks06

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Reviewed: Feb. 11, 2008

Great recipe. I did add some black beans, and taco seasoning, but followed the rest as written. My family loved it. Thanks for the recipe.

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Sandi S.

Cooking Level: Intermediate

Home Town: Stillwater, New York, USA

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Reviewed: Feb. 4, 2008

Definitely tastes better than it looks! I sliced up an avacado on the plate as a garnish...it tasted great with the casserole and added some color to the dish. I also added black olives and jalepenos. My husband went back for seconds!

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Amanda

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

Very good and easy to make. Added onions and garlic before cooking the mushrooms as well as canned tomatoes. Very versitile, will keep changing it up.

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Mercedes

Cooking Level: Beginning

Home Town: Rosemary, Alberta, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jan. 18, 2008

What a waste of good salsa and fresh mushrooms!

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: Jan. 3, 2008

Your recipe has been in my cookbook since June of 2006. It tasted very good or I wouldn't have kept it. I know that I've made this dish more than once and the only thing I've writen down is to add more chicken, more cheese and less rice. Thanks for taking the time to share it with everyone.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Dec. 20, 2007

This was decent, not the best but the chicken was moist and flavor good.

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mimi12

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Reviewed: Dec. 2, 2007

SOOO EASY and yet SOOOO yummy!

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3angelsmommie

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Reviewed: Nov. 26, 2007

This was wonderful! I made the following adjustments: Used boneless chicken thighs instead of chicken breasts, added chopped green chiles, and topped the casserole with crumbled potato chips per other reviewers' suggestion. Easy and satisfying.

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MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

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Reviewed: Nov. 18, 2007

My husband and I both liked this recipe, but we thought it might be missing "something." Next time I might use a bit hotter salsa and throw in some black beans. It is still very good :)

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Oh_Suzannah

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

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Reviewed: Nov. 16, 2007

Good, flavorful and easy!

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Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 12, 2007

This recipe was delicious! I substituted canned mushrooms because that is what I had in the house. I also added jalapenos to the top because my boyfriend and I are huge fans of extra heat. This is now one of my boyfriend's favorite meals!

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ElizaS

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Reviewed: Nov. 11, 2007

This was Oh-So-Good!! I baked the tortilla chips with melted butter on top and then added some shredded cheese at the end. Very Nummy!

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Jennifer

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Reviewed: Nov. 2, 2007

Very good! The salsa definitely gives it a Mexican flavor. My 6 year old, 4 year old AND 1 year old loved it. I made this with brown rice made in chicken broth, and it turned out very well. Just beware, though, that a cup of brown rice takes about an hour to cook. I agree with the poster who suggested crumbled tortilla chips mixed with butter as a topping. That added just the right amount of crunch!

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Berly96

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2007

Came out great, only added half the salsa called for..added in a bit of chili powder and cumin..

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emma

Cooking Level: Intermediate

Living In: Mary Esther, Florida, USA

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Reviewed: Oct. 12, 2007

This was delicious- such good comfort food! I used only 1 cup of salsa (half of a 16 oz jar) and a little more cheese than it called for because that's what I had left. The mushrooms were so good in there- even more than 2 cups would have been good. I will definitely keep making this!

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lucky0372

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Oct. 11, 2007

This was really fantastic! I tend to like a lot of spice and cheese, so I used extra-spicy salsa and extra cheese. The first time I made it, I also put jalapeno-flavored potato chips on top before baking and it made a tasty crust. This was really great as left-overs as well. I also like to wrap some of this in a tortilla and make a burrito. Very tasty!

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