Easy Salsa Chicken Bake Food

IMPOSSIBLY EASY SALSA CHICKEN BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick™ mix and milk until soft dough forms. Drop half of dough by tablespoonfuls evenly into bottom of baking dish (dough will not completely cover bottom of dish).
• In 10-inch nonstick skillet, heat oil over medium heat. Stir in bell peppers; cook 2 to 3 minutes, stirring frequently, until just slightly crisp. Remove from heat. Stir in chicken, salsa and chili powder.
• Spoon half of the chicken mixture over dough. Sprinkle with 1 cup of the cheese. Repeat layers with remaining dough, chicken mixture and cheese.
• Bake 25 to 30 minutes or until golden brown and biscuits in center are cooked. Top each serving with dollop of sour cream and fresh cilantro. Serve with additional salsa.

DUMP-AND-BAKE SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Spray a large (9 x 13-inch) baking dish with cooking spray.
• In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
• Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
• Pour remaining ½ cup of salsa over chicken.
• Cover tightly with foil and bake for approximately 45-60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total length of cooking time will vary depending on the size of your chicken breasts.
• Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

BAKED SALSA CHICKEN

Steps:

• Preheat oven to 375˚F.
• Heat olive oil in a large skillet.
• Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
• Transfer to skillet and cook for 2 minutes per side, or until just browned.
• Spread about 1/2 cup salsa on the bottom of a baking dish.
• Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
• Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.
• Remove from oven and sprinkle with cheese.
• Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.
• Remove from oven and let stand 5 minutes before serving.

EASY SALSA CHICKEN BAKE

Steps:

• Heat oven to 400°F.
• Combine all ingredients except salsa and cheese in 8-inch square baking dish; cover.
• Bake 35 min. or until chicken is done.
• Top with salsa and cheese; bake, uncovered, 10 min. or until cheese is melted and liquid is absorbed.

SALSA CHICKEN BAKE

Steps:

• Cover bottom of an 8 inch square baking dish or casserole with 1/2 cup salsa.
• Place chicken, bone side up, on top of salsa.
• Pour remaining 1/2 cup salsa over chicken.
• Bake, uncovered, at 375F for 30 minutes.
• Turn chicken over and bake another 25 to 30 minutes, basting occasionally.

SIMPLE SALSA CHICKEN

Steps:

• Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.