This dish requires a bit more preparation than most of my “feeding the active writer” dishes, but I think the results are well worth it.
- 4-4 1/2 lb boneless, skinless chicken breast cut into 1/2 to 1″ cubes.
- 1 16 Oz jar salsa.
- 1 8 Oz bag shredded “Mexican” cheese.
- about 2 Tbsp cup Parmesan cheese.
Preheat the oven to 350.
Grease a 2 quart casserole dish.
In a large skillet brown the chicken cubes and transfer them to the casserole.
In a mixing bowl combine the salsa and shredded cheese. Add it to the casserole dish, squeezing it down into the chicken.
Bake uncovered for 40-50 minutes.
Top with the Parmesan cheese.
Serves about 6. Enjoy