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Salsa Chicken (Gluten-Free)

This recipe comes to us from Nancy Haehl.

Ingredients:
One pound boneless, skinless chicken breasts cut in two to three pieces each.
Two teaspoons (or more) taco seasoning mix
Two thirds cup bottles salsa OR one can Ro Tel diced tomatoes with green chilies partially drained
Two thirds cup shredded cheddar jack cheese
One-four ounce can diced green chilies (can use less)
Sour cream
Sliced black olives

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Directions:
Combine chicken and seasoning mix in bowl and toss. Heat skillet with cooking spray and cook chicken until browned. Arrange chicken in a dish coated with spray. Top with salsa or tomatoes, cheese and chilies. Bake at 450F for approximately eight minutes or until done.

Top with sour cream and black olives.

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That makes sense--got to stop worrying and thinking about this. It will be what it will be.

Probably just means that the lab isn't busy. Not many people scheduling elective procedures at the end of July.

Thanks--I understand. I guess I have never been a very patient person--Lol!

This is beyond my capabilities as I do not wear a white coat. Best to talk to the GI.

I don't get it. Isn't all powdered milk "instant" vs. fresh or canned?