Rachel Rays Chicken Salsa Verde Bake Food

SALSA VERDE CHICKEN BAKE

Salsa Verde Chicken Bake image

Tender, juicy Salsa Verde Chicken is a one-pan baked dinner that uses simple spices, bright and tangy green salsa, and shredded cheese to make a delicious family meal that takes only minutes to prepare.

Provided by Kimber

Categories Dinner

Time 35m

Number Of Ingredients 8

Ingredients

2 lbs boneless, skinless chicken breast
1 cup salsa verde (prepared)
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon chili powder
¾ cup shredded monterey jack cheese
freshly chopped cilantro

Steps:

Preheat the oven to 400˚F.
Mix together salt, garlic powder, cumin, and chili powder. Season both sides of the chicken breast and lay flat in a large casserole dish.
Spread the salsa verde over the chicken breasts to evenly cover them. Top with monterey jack cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes or until the chicken is cooked through (165˚F internal temp.)
Top with your choice or freshly chopped cilantro and serve warm!

Nutrition Facts : Calories 367 kcal, Carbohydrate 4 g, Protein 53 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 164 mg, Sodium 1078 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving

SALSA VERDE CHICKEN BAKE

Salsa Verde Chicken Bake image

Busy day? Bake boneless, skinless chicken breasts in tomatillo salsa verde sauce. Topped with oozy melted jack cheese, it's an easy one-pot dinner.

Provided by Elise Bauer

Categories Dinner 1-Pot Casserole Quick and Easy Casserole Chicken Chicken Breast Salsa Verde TexMex

Time 35m

Yield 4

Number Of Ingredients 4

Ingredients

1 1/4 to 1 1/2 pounds boneless skinless chicken breasts
1 3/4 cups (1 15-ounce jar) tomatillo salsa verde
4 ounces grated Monterey jack and/or pepper jack cheese
1/2 cup chopped fresh cilantro (optional)

Steps:

Preheat the oven: Preheat the oven to 350°F.
Bake the chicken: Bake the chicken for 25 to 30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.
Serve: Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.

Nutrition Facts : Calories 426 kcal, Carbohydrate 7 g, Cholesterol 170 mg, Fiber 2 g, Protein 61 g, SaturatedFat 7 g, Sodium 926 mg, Sugar 4 g, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN SALSA VERDE BAKE

Chicken Salsa Verde Bake image

From Rachael Ray Mag 11/08. I love that this is so easy and quick, and has so few ingredients! Would be even quicker & easier using an already cooked rotisserie chicken, and easy to lighten up using low fat sour cream and cheese. We like things pretty spicy so I added 2 seeded and diced jalapeno chiles and loved it that way!

Provided by Meredith .F

Categories Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
2 1/4 lbs chicken breasts, boneless skinless
2 (16 ounce) jars salsa verde
1 (15 ounce) can kidney beans, rinsed & drained
1 onion, finely chopped
1 cup sour cream
3 cups tortilla chips, crushed
8 ounces mexican cheese, shredded

Steps:

Preheat oven to 375. In a large skillet, heat oil over med. heat. Add the chicken and cook, turning once until cooked through, 10-12 minutes. Let stand until cool , then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
Grease a 9x13 baking dish, scatter 1 cup tortilla chips on the bottom and top with half the chicken mixture and half of the cheese. Repeat the layers and cover with remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

Nutrition Facts : Calories 659.9, Fat 40.5, SaturatedFat 17.4, Cholesterol 165.5, Sodium 1640.1, Carbohydrate 22.1, Fiber 3.9, Sugar 6.2, Protein 50.7