My cousin mentioned a few weeks ago (on facebook) that she was planning to make this dish for dinner that night. I asked and she found the recipe for me and I'm so glad she did. It's a fairly easy dish to throw together and very tasty! I used regular (as in not minute) rice as that's what I had in the cupboard. I used an 8 oz package of pre-sliced mushrooms (which yields slightly more than the two cups the recipe calls for, but I like mushrooms), and two 4.5 oz cans of chicken. Yes, cooking the chicken myself would have probably given it a slightly better flavor, but with the sour cream, salsa, and cheese, it wasn't that noticeable (and certainly easier since I didn't have any leftover chicken on hand). I also guessed at the 4 oz of cheese, just used about half (well, a little bit more than half) of the package. The recipe doesn't state (and none of the comments I looked at really said) the size of the casserole dish. I ended up using a big mixing bowl to get everything evenly incorporated, but my square baking dish (approximately 8x8, 2 quart). One comment did mention adding some chips (to make it more presentable, which I don't think is necessary - it looks fine the way it is!) but which I think would be tasty. Others also mentioned adding black beans, black olives, corn, green onions, and hot sauce - which I think would make for a very different dish! Alas, I've gotten out of the habit of blogging recipes, so I completely forgot to get a picture! (edited 8-18-13 to add photo - recipe shown doubled, in a 13x9 dish).INGREDIENTS:
4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa
2 cups cooked white rice
8 ounces boneless chicken breast halves, cooked and diced
DIRECTIONS:
1. In a skillet, heat oil over medium heat. Saute mushrooms.
2. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
3. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.
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