Hall'S Chicken Salsa Recipe

Name: Hall'S Chicken Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 chicken breast per person, in bite size chunks; 8 oz. fresh mushrooms, sliced; 1 can Campbell's mushroom soup; 8 oz. sour cream; 1 c. old El Paso thick and chunky salsa; 4 oz. Monterey Jack cheese, grated; 4 oz. Cheddar cheese, grated; 2 Tbsp. olive oil; 1/2 can black olives, pitted and sliced; 2 scallions, chopped

Servings: persons

1/2 chicken breast per person, in bite size chunks
8 oz. fresh mushrooms, sliced
1 can Campbell's mushroom soup
8 oz. sour cream
1 c. old El Paso thick and chunky salsa
4 oz. Monterey Jack cheese, grated
4 oz. Cheddar cheese, grated
2 Tbsp. olive oil
1/2 can black olives, pitted and sliced
2 scallions, chopped

1
Heat oven to 350u00b0.
2
Stir-fry chicken chunks in large frying pan with 2 tablespoons olive oil.
3
After 2 minutes, add mushrooms and fry 2 more minutes.
4
Add soup, sour cream and salsa.
5
Blend.
6
Place mixture in casserole dish.
7
Bake, uncovered, 30 minutes.
8
Sprinkle cheese on last 5 minutes to melt.
9
Garnish top with black olives and chopped scallions.
10
Serve over steamed rice or cooked noodles. Serves 4 to 6.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 chicken breast per person, in bite size chunks, 8 oz. fresh mushrooms, sliced, 1 can Campbell's mushroom soup, 8 oz. sour cream, and more.

Yes, Hall'S Chicken Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hall'S Chicken Salsa

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