I only gave this a 3 because I had to make so many changes to fix how bland it was. Instead of all salsa, I used a can of Rotel with diced green chilies and topped it up to the 1 1/2 cups with mild salsa. I also used both dark and light meat for better flavor. Rather than layering, I mixed the cooked rice, both soups, onion and salsa together along with about 1 tsp salt and 1 tsp cumin. Then I stirred in the chicken and half the cheese. I sprinkled the remaining cheese over the top after pouring into the pan. The cooking time is confusing. In one place it says an hour and at the end it says 40 minutes. I baked for 40 minutes, took off the foil and baked for another 20 to get the top all bubbly. I served it with homemade guacamole. Finally, this said 8 servings. Since this fills the pan to the absolute top, this 9x13 ends up being 12 servings in our house. Next time I'll cut the recipe in half and bake it in an 8x8 pan. We had so much leftover that we ended up using it as a filling for burritos the next night. With the remaining (yes, I still had more leftovers), I made up more burritos, and froze them flat on a cookie sheet. After they were solid, I just put them all in a freezer bag. My son heats them in the microwave (just like store bought frozen burritos) at work.
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I only gave this a 3 because I had to make so many changes to fix how bland it was. Instead...