Acapulco Chicken- General Recipes

1 cup long grain rice, uncooked 1/2 pound fresh mushrooms, sliced 6 chicken breast halves, skinless and boneless 1/2 cup chopped celery 1 medium onion, chopped 1 tablespoon parsley leaves 1 3/4 cups hot water 2 teaspoons chicken base 1 (5.3-ounce) can evaporated milk 1 (10-ounce

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    Default Acapulco Chicken


    1 cup long grain rice, uncooked
    1/2 pound fresh mushrooms, sliced
    6 chicken breast halves, skinless and boneless
    1/2 cup chopped celery
    1 medium onion, chopped
    1 tablespoon parsley leaves
    1 3/4 cups hot water
    2 teaspoons chicken base
    1 (5.3-ounce) can evaporated milk
    1 (10-ounce can) tomatoes and chilies
    2 cups Cheddar or Monterey Jack cheese
    Salsa for garnish

    Preheat oven to 375*F (190*C).

    Layer in a greased 13 x 9 x 2-inch baking dish the rice, mushrooms, chicken, celery, onion and parsley.


    Combine the water, chicken base, milk, tomatoes and chilies. Pour over the chicken.

    Bake, uncovered for 45 minutes. Remove from oven and top with cheese and bake for another 5 minutes, or until cheese has melted.

    Serve with salsa as a garnish.

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