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Salsa Chicken Rice Casserole

Reviewed: Jan. 23, 2013
I used a half of a rotisserie chicken and leftover rice the night before. I used one can of cream of chicken soup and two cups of salsa, a can 4 ounce can of Ortega peppers, some taco seasonings and 2% mexican flavored shredded cheese. I mixed everything together and added cheese on top. I made it earlier in the day and refrigerated it. I baked it for 30 minutes covered and an extra 12 minutes uncovered. My husband loved it!
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