Salsa Chicken Bake Food

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.

SALSA CHICKEN AND RICE CASSEROLE

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
• Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
• Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

BAKED SALSA CHICKEN

Steps:

• Preheat your oven to 375 degrees F .
• Heat oil in a cast Iron Skillet.
• Place chicken in the pan, season with salt and pepper. Sear chicken 2 minutes on both the side.
• Top Chicken with salsa and shredded Cheese.
• Bake (covered with a foil) for 15-20 minutes, or until chicken is done and juices run clear. Then broil for 1-2 minutes(optional). (The cooking time depends on its thickness)
• Cover and let the Chicken rest for 10 minutes before cutting it.
• Note: Quick Video showing the steps is attached below the recipe.

BAKED SALSA CHICKEN BREAST

Steps:

• Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
• Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
• Serve with rice or buttered noodles.

SALSA CHICKEN

Steps:

• In a large skillet, saute chicken in oil for 3 minutes. Add green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce hear; simmer, uncovered, for 3 minutes or until chicken juices run clear.

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 CHICKEN SALSA

Steps:

• Cut a piece of foil large enough to close around the chicken breast.
• Place the chicken breast onto the foil and pour salsa over top of the breast.
• Place peppers and olives on top.
• Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.
• Bake at 400 degrees for 45 minutes.

CHICKEN BAKE WITH BLACK BEANS AND SALSA

Steps:

• Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
• Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
• Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
• Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.

SALSA CHICKEN RICE CASSEROLE

Steps:

• Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
• Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly.

BAKED SALSA CHICKEN

Steps:

• Preheat oven to 375˚F and heat large skillet over high heat.
• Season chicken breasts with chili powder, salt and pepper.
• Spray skillet with cooking spray and transfer chicken to skillet. Cook chicken for 2 minutes per side, or until just browned.
• Place chicken into a 9x9 baking dish, cover in salsa and then sprinkle cheese on top.
• Bake for 30 minutes, or until cheese is bubbly and internal temperature of the chicken is 165 degrees.
• Top with fresh chopped cilantro if desired.

BAKED SALSA CHICKEN

Steps:

• Preheat your oven to 375 degrees F. Spray a baking dish with cooking spray.
• Rub chicken breasts with taco seasoning on both sides and place in dish. Cover with salsa.
• Bake (uncovered) for 30 minutes, or until chicken is done and juices run clear. Sprinkle with cheese and return to oven. Bake for an additional 2-3 minutes, or until cheese is melted.
• Sprinkle evenly with cilantro.

4 INGREDIENT SALSA CHICKEN

Steps:

• Preheat oven to 375°F.
• Toss chicken breasts with taco seasoning.
• Top each chicken breast with salsa.
• Bake 25-30 minutes or until chicken reaches 165°F.
• Top with cheese and broil 1-2 minutes.
• Optional: Add your favorite taco toppings as desired.

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.

SALSA CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Coat a 2 quart baking dish with cooking spray.
• Spread 1/2 cup of salsa in an even layer in the bottom of the dish. Place the chicken breasts on top.
• Sprinkle the taco seasoning evenly over the chicken.
• Pour the remaining salsa over the chicken.
• Bake for 30-35 minutes, or until chicken is cooked through.
• Remove the dish from the oven. Sprinkle the cheese over the chicken.
• Return the pan to the oven and bake for an additional 2-3 minutes or until cheese is melted.
• Top each chicken breast with a dollop of sour cream and sprinkling of green onions, then serve.

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.

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.

BAKED SALSA CHICKEN

Steps:

• Preheat oven to 375 F (190 C).
• Spray a 9X13 baking pan with non stick cooking spray.
• Cut chicken breasts in half lengthwise so you have 6 thin chicken breasts. Place chicken in a single layer in the baking dish.
• Sprinkle chicken with taco seasoning. Pour salsa over chicken. I used medium salsa and it was not too spicy for my little ones.
• Bake for 20-30 minutes or until juices run clear.
• Sprinkle with cheese (I used colby jack) and bake an additional 3 minutes or until cheese is nice and melted.

SALSA CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
• Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
• Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
• Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
• Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
• Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
• Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
• Serve, top with sour cream, cilantro, and corn chips, if desired.

SALSA CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the Chicken Breast (1 pound) into 1/2 to 1-inch strips.
• In a bowl, toss the chicken and half the Taco Seasoning (1/2 packet) seasoning until combined.
• In a non-stick skillet over medium-high heat, add Olive Oil (1 tablespoon). Once hot, add the chicken and sear until no longer pink, then transfer to a plate and set aside.
• Add Taco Seasoning (1/2 packet) and Green Bell Pepper (1) to the same pan with the remaining Yellow Onion (1). Cook until the veggies are softened, 4-5 more minutes.
• Remove from heat. Add the White Rice (3 cup) and Chunky Salsa (1 jar) and stir until everything is mostly combined.
• Add to a 9x13-inch casserole dish and top with the chicken, pressing it down into the rice. Sprinkle Shredded Cheddar Cheese (1 cup) over the top.
• Bake for 10-15 minutes, or until the cheese is brown and bubbling and the chicken is cooked through.
• Let cool, then serve with toppings like Scallion (to taste) or Sour Cream (to taste).

SALSA CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
• Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they'll go. Cover the casserole dish tightly with foil. Bake for one hour.
• Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.

EASY BAKED SALSA CHICKEN AND RICE

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Heat a large oven-safe skillet over high heat and add the olive oil.
• Sprinkle the 4 chicken breasts with the taco seasoning on both sides and sear the chicken in the pan on both sides. The chicken breasts will only need about 2 minutes per side over high heat - the idea is not to cook the chicken through, but just to develop some flavour on the outside of the chicken and in the pan. (Feel free to skip this step to save time - see recipe notes)
• Turn off the heat under the pan. Remove the chicken breasts to a plate and add the chopped bell peppers, rice, and chicken stock to the pan, stirring everything together.
• Add the chicken breasts back in, nestling them into the rice mixture.
• Spoon the salsa over top of the chicken breasts and then top them with the shredded cheese.
• Add the whole pan to the oven, uncovered, for about 25-35 minutes, or until the rice is cooked and the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. (Because pans and oven temperatures vary, this can affect baking time. Use an instant-read thermometer for best results).
• Once the chicken and rice are cooked through, remove the pan from the oven and serve with a sprinkling of fresh cilantro, some sliced jalapenos (optional), and even a dollop of sour cream, if desired.

SALSA CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
• Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
• Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
• Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
• Top with green onions and serve.

BAKED SALSA CHICKEN AND RICE

Steps:

• Preheat the oven to 375°F (190°C).
• Pound the chicken breasts to a uniform thickness. Rinse the rice in a fine mesh strainer under cold water, until the water runs clear. Open the can of beans and rinse well.
• Add the oil, rice, beans, broth, and half of the salsa to a shallow baking dish. Stir to combine. Lay the chicken breasts on top of the rice mixture, and sprinkle with the taco seasoning.
• Cover the baking dish with foil and set in the oven to cook for 35 minutes.
• Remove the baking dish from the oven and carefully peel back the foil. Pour the remaining half of the salsa on top of the chicken, then top with the cheese.
• Cover the baking dish with foil and set back in the oven to cook for another 15 minutes.
• Remove the baking dish from the oven and carefully peel back the foil. Test the internal temperature of the chicken has reached 165°F (74°C).
• Sprinkle the chicken with cilantro. Remove the chicken breasts and use a fork to gently fluff the rice. Serve immediately.

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.

BAKED SALSA CHICKEN

Steps:

• Preheat oven to 400°F.
• Chop tomatoes, onion, garlic, avocado, cilantro and chives.
• In a prep bowl mix chopped veggies with lime juice. Salt and pepper to taste; set aside.
• Grease 13x9-inch glass baking dish with olive oil or butter.
• Evenly lay uncooked rice in bottom of baking dish.
• Place chicken breast on top of rice.
• Pour chicken stock over chicken and rice.
• Spoon salsa mixture on top of chicken.
• Cover with aluminum foil.
• Place in oven and bake for 1 hour.