Cheesy Salsa Chicken Bake Recipes

Steps:

• Heat oven to 400°F.
• Place chicken in 8-inch square baking dish sprayed with cooking spray; top with 1/3 cup TACO BELL® Verde Salsa.
• Bake 15 min. or until chicken is done (165°F). Top with TACO BELL® Shredded Salsa Verde Cheese; bake 5 min. or until cheese is melted. Meanwhile, combine rice with 1 Tbsp. cilantro and remaining salsa.
• Top chicken with remaining cilantro. Serve with rice mixture and lime wedges.

Steps:

• Cover bottom of an 8 inch square baking dish or casserole with 1/2 cup salsa.
• Place chicken, bone side up, on top of salsa.
• Pour remaining 1/2 cup salsa over chicken.
• Bake, uncovered, at 375F for 30 minutes.
• Turn chicken over and bake another 25 to 30 minutes, basting occasionally.

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.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium heat 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
• Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

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.