Wednesday, May 19, 2010

Southwestern Chicken and Potato Bake

One of my favorite weekend breakfast items is Southwest Style Hash Browns by Simply Potatoes.  They are H.O.T. and addictive.  Great with eggs and toast and delicious in burritos.

A recipe on the bag caught my eye:  Chicken Salsa Verde.  I made it last night for dinner, with my tweaks, and it was great.  If you can take the heat, this one is a winner.

This is how I made it:

1 tablespoon garlic oil
1 package boneless, skinless chicken thighs (about one pound)
1 teaspoon Mrs. Dash Southwest Chipotle Seasoning
1/2 teaspoon kosher salt
1 package Simply Potatoes Southwest Style Hash Browns (in the grocer's refrigerator case by the eggs)
1 cup sour cream
2/3 cup Herdez salsa verde (in the Mexican Foods section of your grocery store)
1 cup shredded Mexican Four-Cheese Blend
Chopped green onions and sliced avocado, for garnish

Grease a 12 x8" or 13 x9" casserole dish and set aside.  Preheat the oven to 400 degrees.

In a large, nonstick skillet over medium heat, heat up the garlic oil until it sizzles.  Season the chicken with Mrs. Dash and salt on both sides.  Brown the chicken on both sides.

While the  chicken is browning, combine hash browns and sour cream.  Spread into prepared casserole dish.  Top with the chicken.  Cover with foil and bake for 50 minutes to one hour, or until potatoes are tender and chicken is thoroughly cooked.

Pour the salsa verde on top of the chicken only.  Sprinkle the cheese over the entire casserole.  Continue baking, uncovered, for five minutes to melt the cheese.

Garnish and serve.  I only used the green onions last night because, sadly, I neglected to buy an avocado :(

Of course, you can substitute chicken breasts for the thighs and red salsa for the salsa verde.  If you think the Mrs. Dash may be over-the-top spicy, season the chicken with only salt and pepper.  We prefer red salsa in general, so I bought a 7 oz. can of the Herdez salsa verde for this recipe. 

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