Reviewed: Nov. 3, 2009

Delicious! Seasoned chicken with salt, pepper, cumin, smoked paprika, garlic powdeer, & chipotle chile powder. Added drained black beans to bottom of casserole, put chicken on top of beans, added salsa & cheese. Added sliced black olives to top of breasts.

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GINGER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Irvine, California, USA

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Reviewed: Oct. 29, 2009

This was quick and easy, wich is why I am giving it 4 stars...it was good but not great tasting....not sure if Id make it again.

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pixiestix

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

It was an okay recipe. I have to be fair though, I didn't use Cheddar cheese for this, I used mozzarella, so I think that might've biased my review. Nonetheless, I don't think I'd give this recipe another go.

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Orangette

Cooking Level: Intermediate

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: Oct. 27, 2009

This was delicious! Made as written except I added sour cream to serve. Yummy! Thank you Karen!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Oct. 22, 2009

Me and my husband LOVED this!! I used a smooth, restaurant style salsa and this tasted like something a mexican restaurant would serve. Served with spanish rice, and refried beans with shredded lettuce, tomatoe, guacamole and sour cream. Thanks for posting!

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happyhomemakersc

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

I am a food service manager so i look for good and quick recipes-which i found this to be a very good one-My customers really liked it. I also have to have the presention thing so I topped the cheese with some black olives, green chillis and some roasted red ppers. My daughter liked it and has made it at home

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vicky Kamann

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Reviewed: Sep. 25, 2009

Easy to make. Absolutely delicious. Make 'Best Spanish Rice' by ilovetocook as a side and you'll have much happiness around the table.

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John

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Reviewed: Sep. 10, 2009

I really love the simplicity of this recipe and have made it several times. This evening, I decided to kick it up a notch. I had made tacos a few days ago, and had taco seasoning left over (recipe from this site.) I liberally sprinkled the taco seasoning on the breasts, then pan cooked them for about 15 minutes. I opened a can of red kidney beans, drained them, and poured them on the bottom of the casserole dish (I used a 9x11 dish). I placed the chicken breasts on top of the beans, added the salsa and the cheese. I then spooned about 1/2 can of diced tomatoes between the breasts. Since I like hot spices, I took a large jalepeno pepper from the garden, sliced it into circles, laid them on the breasts, then added more cheese to cover. Served with Spanish rice, this was a huge hit.

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Chuck Wesserling

Cooking Level: Intermediate

Living In: Dearborn, Michigan, USA

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Reviewed: Sep. 3, 2009

very yummy

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DIXLYN

Cooking Level: Intermediate

Home Town: Holden, Alberta, Canada

Living In: Wetaskiwin, Alberta, Canada

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Reviewed: Aug. 26, 2009

this is one of my favorite ways to make chicken.

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Jangel1569

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Reviewed: Aug. 22, 2009

Very good! I steamed the chicken and spices in a steamer first. Then I lined a 9 x 13 pan with refried beans and seasoned them with taco seasoning. I placed the chicken on top of the beans and smothered everything with a can of "spanish style tomato sauce" (found by the mexican food in the grocery store). Then I poured salsa on top of the chicken. Finally I sprinkled taco cheese over the top. Yummy!!

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Aug. 9, 2009

You know, this wasn't bad... It wasn't amazing though. I think that a lot of this depends upon the salsa (obviously). I used a really good, almost pico de gallo-type salsa and it just didn't work out that well. It think if I used something that was more of a tomato base, or even a salsa verde -- then we'd be talkin'. I'll all for quick yumminess though, so I'll try again and perhaps change my review.

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Naked Chef

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Oakland, California, USA

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Reviewed: Jul. 21, 2009

Five stars for a "quick and easy" dish. I'd say there's a big payoff with this recipe for something that's so simple to throw together! Browning the chicken in a skillet before finishing in the oven provides a lot of flavor and is a step, I believe, that should not be omitted. I seasoned it liberally with salt, pepper, garlic powder and cumin - MUCH more than the "pinch" called for, and browned it in butter. The result after browning looked like blackened chicken. The rest of the preparation was a snap - spoon on a good salsa, top with shredded Cheddar and minutes later the dish is ready to serve. Since the chicken is pretty much cooked before it goes into the oven, care should be taken not to overcook it. Hubs and I really enjoyed this, served with Best Black Beans and Spanish Rice with Bacon, recipes also from this site.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 8, 2009

This was REALLY good! I went an extra step and made my own salsa instead of using store-bought salsa. That gave me the extra texture and freshness I like in veggies. :)

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MrsEmpress00

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Reviewed: Jul. 7, 2009

This chicken is great and very easy to make. I used fresh salsa and shredded Mexican cheese. Delicious!

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Gloria

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Reviewed: Jul. 1, 2009

Easiest dish I ever made and my family loved it only thing i changed was I used the "Fiesta cheese blend" from walmart (cheddar, asadero, monterey jack and quesadilla cheese) instead of just cheddar

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