Acapulco Chicken


Acapulco Chicken 1 cup long grain rice, uncooked 1/2 pound fresh mushrooms, sliced 6 chicken breast halves, skinless and boneless 1/2 cup chopped celery 1 medium onion, chopped 1 tablespoon parsley leaves 1 3/4 cups hot water 2 teaspoons chicken base 1 (5.3-ounce) can evaporated milk 1 (10-ounce can) tomatoes and chilies 2 cups Cheddar or Monterey Jack cheese Salsa for garnish


Preheat Oven To 375*F (190*C). Layer In A Greased 13 X 9 X 2-inch Baking Dish The Rice, Mushrooms, Chicken, Celery, Onion And Parsley. Combine The Water, Chicken Base, Milk, Tomatoes And Chilies. Pour Over The Chicken.

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