Friday, July 30, 2010

Salsa Verde Chicken

I saw this recipe on the back of package of  refrigerated Simply Potatoes southwestern style hashbrowns.  It sounded delicious and so easy.  I made a few changes from the original recipe to suit our tastes and it was a delicious meal.  I think this would be equally delicious with red salsa too.

Salsa Verde Chicken

1lb boneless, skinless chicken thighs (about 6)
southwestern seasoning (I used a chipotle rub)
1 20oz package of refrigerated southwestern style hashbrowns
1c sour cream
2/3c salsa verde
1c shredded monterey jack cheese

Preheat oven to 400.  Spray a 9x13 casserole dish with non stick spray.  Add hashbrowns and sour cream to pan and mix well.  Spread hashbrown mixture evenly in pan.  Season both sides of chicken with seasoning and place chicken on hashbrowns.  Cover dish with aluminum foil and bake for 45min.  Uncover and top chicken with salsa and then cheese.  Return to oven for 5 min.

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