Cheesy Salsa Chicken Bake

Cheesy Salsa Chicken Bake


Dive into the flavors of Cheesy Salsa Chicken Bake. A melty and satisfying twist on classic chicken and cheese. This is a super easy and delicious dish to bake right before you leave for a potluck. Wrap your cake dish in foil and a big beach towel and it will stay hot enough for quite a while. It’s even good when it cools off. For a main dish at home, pair it with Spanish rice or pinto beans and a salad, and you have a quick, satisfying meal for a big family. For a smaller family use four boneless, skinless chicken breasts in an 8x8 baking dish and cut down on the remaining ingredients. The baking time is a little longer for the big chicken pieces, maybe 25-30 minutes.

Cheesy Salsa Chicken Bake




Cook time: 25 Min  Prep time: 15 Min  Serves: 8-12
Ingredients
1 1/2 - 2 lb fresh or thawed boneless, skinless chicken tenders, cut into smaller pieces
24 oz very chunky salsa (as spicy or mild as you like)
1-2 c shredded Mexican blend cheese (can use plain cheddar or your preference)
1 c chopped green onions, including tops
1/2 - 1 c sour cream (optional)
Directions
1. Preheat oven to 350 degrees. Spray a 9x13 cake dish with cooking spray. (I have used a disposable aluminum pan but doubled them—nested two and baked them on a baking sheet for stability. This way, I don’t have to worry about retrieving a dirty cake dish to bring home.)
2. Spread chicken pieces evenly in the bottom of the dish.
3. Pour salsa over chicken.
4. Bake uncovered for about 20 minutes. Check for doneness.
5. When the chicken is done, remove the dish from the oven and sprinkle cheese over top of the salsa. Sprinkle green onion over cheese, reserving a little for garnish.
6. Return to oven and bake until cheese is melted and bubbly. Top with dollops of sour cream just before serving, if desired, and a sprinkle of fresh chopped green onion for color.

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