2 # chicken breast
1 jar (10-12 ounces HOT salsa)
1 medium onion ( I prefer sweet)
4-5 cups spinach ( I use organic spinach)
Wild rice 1 ½ dry to be cooked
6-8 ounces shredded sharp Cheddar
15 x 10” baking dish
Who loves dinner in one dish
Another Chicken Bake you’ll love
I loved this Mateo’s Salsa – perfectly tasty and hot for this recipe. (OF COURSE, you can use whatever level of heat you want…but the salsa is going to meld the flavors together perfectly, so choose wisely. LOL)
350° oven for 40 - 45 minutes
1)Make wild rice - Cook Dry rice 1 -1 1/2 cups according to directions. But… Only cook for half the time!!! Make while chopping and prepping veggie sna Set aside.
2) cut 1 onion -diced
3) 4-5 Cups organic spinach -cut up to make larger leaves small
4) Sauté both olive oil
5)Clean and cut broccoli into small bites sized pieces
6)In 15x10 baking dish layer like this:
Broccoli, then sautéed spinach and onions ➡️ rice ➡️ 2 cups of chicken broth ➡️ cut chicken ➡️ hot salsa ➡️ top with @cabotcheese
Baked to perfection!
**HINT or SUGGESTION: I like to place half the cheese on while baking, pull the dish out at 30 minutes and place the rest of the cheese! Gives you a gooey cheesy dish!
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Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!