Katie's Salsa Chicken

This is a play off of "Hawaiian Haystacks", Enjoy!!

6 frozen chicken tenders
1 can cream of chicken
1 can (more or less) of salsa (use same can from cream of chicken)
A dollop of sour cream
1/2 cup (or so) of grated cheese - mix in half way through process

Place in crock pot on low for 6-8 hrs or high 4-6 hrs.  Once it's done, mix together and shred the chicken with a fork and knife.  Refrigerate leftovers.

Serve over rice with the following toppings (or any other toppings you would normally use in Hawaiian Haystacks, or you can even eat this without toppings and it will still be yummy!):

• Grated cheese
• Chowmein noodles (or instead, mashed tortilla chips for added texture)
• Chopped tomatoes
• Chopped bell peppers
• Sour Cream
• Chopped celery 

I have a rice cooker and about 20 minutes before dinner time, I get the rice going.  

This recipe is good to last Chris and I another 2 meals (3 meals total).  You can adjust the amounts of each ingredient based on how much chicken you want in the sauce or how cheesy/salsa-y/creamy you want it to be (I am always experimenting, so mine is always changing and it is always amazing!).

On the nights we have this as leftovers, I make a new batch of rice that day and add on toppings!  

***You can also use the crock pot 'mix' from this recipe as a yummy chip dip!***