1 cup fresh salsa
1 cup chopped celery
2 tablespoons olive oil
2 cups water
1 medium onion, diced
2 large potatoes, peeled and cubed
1 green bell pepper, diced
1 cup chicken broth
2 slices bacon, sliced
1 teaspoon salt
2 cloves garlic, minced
2 teaspoons dried oregano
In a medium bowl, mix salsa, celery, olive oil, water, onion, potatoes, bell pepper, chicken broth, bacon and salt and garlic. Mix well. Chill in refrigerator or in a glass pitcher with a damp cloth for at least an hour.
Preheat oven to 350 degrees F (175 degrees C).
Dissolve bacon in boiling water and stir into vegetables. Drain and set aside.
In a medium bowl, whisk chicken broth, chicken, bacon and salt and garlic until blended. Fry in ovenproof skillet at medium high heat until chicken and vegetables are no longer pink and crisp. Remove from heat and stir in salt and pepper. Return chicken mixture to skillet and add cheese. Cover over medium heat and cook, stirring, until cheese is melted and bubbly.
Place chicken mixture in a 9x13 inch baking dish. Drizzle salad over chicken and vegetables and sprinkle with bacon and cheese. Top with salsa, celery and olive oil mixture.
Bake covered in preheated oven for 30 minutes.
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