Cheesy Salsa Chicken Bake

Janice Bartholome

By
@2HandsForHim

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 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 rest of the ingredients. The baking time is a little longer for the bigger pieces of chicken, maybe 25-30 minutes.


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Comments:

Serves:

8-12

Prep:

15 Min

Cook:

25 Min

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy