Easy Creamy Salsa Chicken Recipes

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.

Steps:

• Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.

Steps:

• In a large skillet, saute chicken in oil for 3 minutes. Add green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce hear; simmer, uncovered, for 3 minutes or until chicken juices run clear.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put chicken and taco seasoning in a resealable plastic bag. Seal bag and shake to coat chicken in taco seasoning. Arrange seasoned chicken in a baking dish.
• Stir sour cream and salsa together in a bowl; spoon over the chicken breasts.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese over the chicken breasts and continue cooking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
• Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

Steps:

• Coat chicken tenders with 1/3 of the taco seasoning.
• Brown tenders thoroughly in hot oil, remove from pan to a baking dish prayed with non-stick spray.
• Pour salsa into skillet, add remaining taco seasoning and stir to warm.
• Pour salsa over chicken, cover and bake for 30 minutes at 350 degrees.
• Let chicken sit for 5 minutes then stir in sour cream.
• You can break the chicken up into bite size pieces or shred it if you like.
• Serve over hot rice, regular or Spanish style, garnished with shredded cheese, black olives, chopped green onion, etc.

Steps:

• Mix heavy cream and salsa in a casserole.
• Wash the chicken breasts and dry them with a paper towel.
• Lay them into the sauce and cover them with the mixture.
• Bake 1 hour at 400° F or until chicken is tender and cooked through.
• If you don't eat meat you can substitute the chicken with feta and bake it for approx 20 minutes.
• Serve with white wine, pita bread, rice or/ and fresh garden salad.

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:

• Place chicken breasts in a lightly greased shallow baking dish; season with the taco seasoning mix.
• Pour the salsa over the chicken.
• Bake at 350° for 35 to 45 minutes, or until chicken is tender.
• When ready to serve, remove the chicken from the pan, stir sour cream into salsa, then return chicken.
• Serve salsa sour cream chicken with a big tossed salad and Spanish rice.
• This chicken breast recipe serves 4.
• (I did this with chicken thighs- bone in- and just removed the skin before cooking- came out fine,-- so any piece of chicken can be used-also just used plain rice- it tastes good enough!).

Steps:

• Empty bag of chicken into crockpot, if thawed lessen time by 1 hour.
• Pour in Salsa.
• (if using regular rice put in now).
• cook high 4 hours or low 6-8.
• During last 30-60 mintues I add corn, beans, minute rice and cream cheese.
• Chicken will fall apart and generally is shredded into recipee.
• Yummy with tortilla chips, flat bread, rolls, or just in a bowl.
• This recipee can be altered and turn out fine, I have changed it many times and always had success.

Steps:

• Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
• Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
• Meanwhile, coat chicken pieces with seasoning in shallow bowl or plastic bag.
• Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add chicken and peppers; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked.
• Top rice with chicken and peppers; drizzle with Creamy Salsa Verde sauce. Sprinkle with optional toppings if desired. Enjoy!