Easy Cheesy Salsa Chicken Recipes

EASY CHEESY SALSA CHICKEN PASTA RECIPE - (4.8/5)

Steps:

• 1. Cook pasta as directed on package. Drain and return to pot. 2. Add chicken, salsa, tomato sauce, water, and shredded cheese to drained pasta; stir to combine. 3. Pour into 13×9 baking dish sprayed with cooking spray. 4. Sprinkle with French Fried Onions. 5. Cover with foil and bake at 350 for 20 minutes. 6. Uncover and cook additional 10 minutes.

EASY CHEESY CHICKEN I

Steps:

• Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
• In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
• Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

EASY-CHEESY SALSA CHICKEN

Steps:

• Flatten Chicken Breasts so they are of equal thickness for even cooking.
• In stir-fry skillet or any deep frying pan (with lid), heat your Olive Oil.
• Add the Chicken Breasts and brown on both sides until no longer pink inside.
• Pour over salsa to your liking. I use about a half a 16 oz. jar. I also add a little water to tone down the heat, (hubby can't handle spice).
• Cover and simmer chicken in salsa for about half-hour to 45 minutes.
• Top with cheese to serve.

CHEESY SALSA CHICKEN - CROCK POT

Steps:

• Place chicken in crock pot.
• Stir together soup and salsa and pour over top of chicken.
• Set crock pot on high for 4 hours.
• Serve with rice or noodles.

EASY CHEESY SALSA CHICKEN

Steps:

• Cut chicken breasts into 1-2 inch chunks or slices.
• Heat oil in a skillet and add chicken and onion.
• Saute over medium high heat until chicken is browned on one side and onion is fragrant but not burnt.
• Turn chicken pieces to brown on the other side for 1 minute.
• Add raw rice and stir to coat with pan juices.
• Immediately add chicken broth, salsa and tomato paste; stir to combine.
• Bring mixture up to a boil, then reduce heat to low, cover and cook for 10 minutes.
• Stir mixture.
• If rice has absorbed all of the liquid, add up to 1/2 cup more broth and stir.
• Top with shredded cheese, cover and cook another 10 minutes.
• Turn off the heat and stir the cheese into the rice mixture.
• Season with salt and pepper to taste and serve.