Salsa Verde Chicken Casserole

I've had Salsa Verde Before but never in a Chicken Casserole form. It was pretty good! This recipe called for Cream Cheese which is different than how I normally make it. The original recipe was found HERE. Our changes are below.

Ingredients:
4 medium boneless skinless chicken breasts
8 oz cream cheese, softened
1 cup salsa verde
Mozzarella cheese (almost one bag)

The Marinade:
Garlic Powder
1 tablespoon Olive Oil
Red Pepper Flakes
1/2 teaspoon Italian seasoning
Pepper

Directions:
Add olive oil, garlic powder, Italian seasoning, pepper, and red pepper flakes in a ziploc bag. Seal the bag and shake until mixed. I didn't measure the garlic powder, red pepper flakes or pepper. I just put some in the tab and mixed it until it was good. Add the chicken breast, seal, and massage so the chicken is covered in the marinade.



Turn the oven on to 400 degrees. Arrange the chicken breasts in a baking dish. Spread the cream cheese over the chicken and season with pepper and spices. Pour the salsa verde on top of the chicken and cream cheese. The recipe called for 1 cup but I used almost one container because the chicken breasts were large instead of medium. Sprinkle the shredded mozzarella on top of the chicken breast and cream cheese. Bake the chicken casserole for 45 minutes. The original recipe called for 20-30 minutes but the chicken for me was not cooked at all after 25 minutes. I cooked it for 45 minutes and it turned out perfect. We served ours with mashed potatoes and gravy.




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