Salsa Cheddar Chicken Recipes

SALSA CHEDDAR CHICKEN

Steps:

• HEAT dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned. Remove from skillet; cover to keep warm.
• ADD peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; simmer, covered, on medium-low heat 10 min. or until chicken is done (165 F).
• TOP with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.

SALSA CHEDDAR CHICKEN

Steps:

• HEAT dressing in large skillet on medium heat. Add chicken;.
• cover. Cook 4 to 5 minute on each side or until lightly.
• browned. Remove from skillet; cover to keep warm.
• ADD peppers to skillet; cook 5 min., stirring frequently.
• Stir in tomatoes and salsa. Return chicken to skillet;.
• simmer, covered, on medium-low heat 10 minute or until.
• chicken is done (165ºF).
• TOP with cheese; cook, covered, 4 to 5 minute or until.
• melted. Serve over rice.

SALSA-CHEDDAR CHICKEN

Steps:

• Heat dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned on both sides. Remove chicken from skillet; cover to keep warm.
• Add peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; cover. Simmer on medium-low heat 10 min. or until done (165ºF).
• Top with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.

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.

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.