Nikki57's Salsa Chicken

My daughter Nina is friends with a group of brides she met on TheKnot.com. They all got married in July 2007 and they still keep in touch with each other. I think they have all started blogs, mostly about cooking. They do baked goods and other gift exchanges and they have a really good time doing all this.

I have looked at a few of their blogs and found this recipe on Nikki's. http://crazydeliciousfood.wordpress.com/

She called it crockpot salsa chicken.

I adapted it when I cooked it last night and cooked it in the oven. And I left the sour cream out of the cooking process and we just ate it dolloped on top.

Dessert was a 1/2 recipe of Hello Dolly Squares a.k.a. Magic 7 layer bars. Nina left a half can of Eagle Brand milk in my fridge last week and this recipe was a great way to use it up.

Stolen from sparkpeople.com and Nikki57
4 chicken breasts - put in frozen if you’re worried about overcooking

1 can cream of mushroom soup

1 packet reduced sodium taco seasoning

1 16 oz jar salsa

1 can corn

1 can rinsed and drained black beans

1 cup reduced fat sour cream
Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.

(I chopped my chicken into bite size pieces, browned them in a pan with just a bit of oil. Then baked them covered with the soup, salsa and seasoning for about 1 hour at 350. Then I stirred in the beans and corn and baked another 30 minutes.

we had Mexican rice, corn tortillas and chips, salad, salsa, cheese and sour cream to add as desired.)

Jimmy is home from law school for Christmas break and he will be so happy to find the leftovers in our fridge too.

Thanks Nikki57 and Nina!