CHEESY SALSA CHICKEN BAKE

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Cheesy Salsa Chicken Bake image

This is a super-easy, delicious dish to bake just before you leave for a potluck. Wrap your cake dish in foil and a big beach towel, and it will stay hot enough to be good for quite awhile. It's even good when it cools off. For a main dish at home, pair it with a dish of Spanish rice or pinto beans and a salad, and you have a...

Provided by Janice Bartholome

Categories     Chicken

Time 40m

Number Of Ingredients 5

1 ½-2 lb fresh or thawed boneless, skinless chicken tenders, cut into smaller pieces
1 24-oz. jar(s) very chunky salsa, as spicy (or mild) as you like (this is actually a little skimpy, 30 oz. would cover the chicken better.)
1-2 c shredded mexican blend cheese (or use plain cheddar or your preference )
1 c chopped green onions, including tops
½-1 c sour cream (optional)

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 9x13 cake dish with cooking spray. (I used a disposable aluminum pan, but I 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 bottom of cake dish.
  • 3. Pour salsa over chicken.
  • 4. Bake uncovered about 20 minutes. Check for doneness. When chicken is done, remove dish from oven and sprinkle cheese over top of salsa. Sprinkle green onion over cheese, reserving a little for garnish.
  • 5. Return to oven and bake until cheese is melted and bubbly.
  • 6. 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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