Salsa Chicken

Very tasty and easy meal to make. I marinated the chicken with the package of taco seasoning and 2/3 cup of water so it would not come out so spicy. Worked great! Chicken did not dry out and the seasoning was just right!

Re-write of old review (again) - I've been making this dish since spring of 2002. Instead of using salsa, I used 1 can of RoTel Tomatoes. I put the entire package of taco seasoning (low sodium variety) in a ziploc bag, and coated the chicken breasts. Next, I partially drained the Rotel Tomatoes and poured a little of the juice on the bottom of an 8x8 glass baking dish (I did this instead of greasing my baking dish). I then placed the chicken breasts in the dish, and sprinkled them with a little Mrs Dash (not too much) and topped them with the Rotel Tomatoes, and a dash or two of tobasco sauce. Bake 375f oven for 30 mins. Remove from oven. Sprinkle with cheese and place back in oven for 3 mins or till cheese has melted. Top with a dab sour cream. I serve this dish usually with spanish rice, mexican style corn (for this type of corn in a jiff...add some red/black pepper flakes, a little mrs dash,and 2-3 dashes of tobasco sauce..the man will even sometimes top the corn with a dab of shredded cheese), and a salad. Thanks for a great recipe!! Definately a keeper!

Very Tasty! I too used the mild taco seasoning and instead of shaking it in a bag I just eyeballed it and shook some on each side. Used a slow cooker. Put down a layer of El Pato Sauce then placed the chicken and topped it with a jar of mild Old El Paso Thick & Chunky. Cooked it on low while I was at work (use the crock pot liners - they ROCK) and the house smelled wonderful when I came home. The chicken breasts literally fell apart like a fine roast. Served it with white rice and steamed "Mexican veggie blend" (white corn, black beans, peppers and onions). The broth from the pot made a yummy topping for the rice. Almost like a Taco Soup. Very nice - husband requested it to be a regular at our house!

Excellent! I cooked this in the crockpot today. I put a very thin layer of salsa in the bottom of the crockpot. Then I took a package of "Taco Time" (the best) taco seasoning mix and put it into a plastic bag...put the chicken inside the bag to complete cover. I then took the chicken and put it on top of the salsa...covered the top of the chicken with a thin layer of salsa. Put the setting on low for about 6 hours...amazing. I didn't have time to melt the cheese on top but I'll be sure to do that next time. This turned out to be very moist...very kid friendly!!

I put the taco seasoning in a bag as others suggested, but it was just too spicy for my taste, even with mild sauce. Will definitely make again, but go by the recipe. Thanks so much for sharing the recipe with us!

Super easy-great for a week night meal.

So good! I use Pace Thick & Chunky - it works perfectly because it has some body to it and it's already kind of "cooked", so putting it in the oven doesn't drastically alter it. Really great with Mexican style corn and spanish rice as another person noted. Easy and good dinner!!

This chicken turned out fabulous. I used bone-in chicken pieces and served it with spanish rice and tortillas. Definately will make again.

Great minds think alike! I slapped these ingredients together...then I found the recipe. The only thing I do different is I split my chicken and put salsa and cheese in the middle and then I wrap each breast in individule foil packets and bake in the oven. It's one of my husbands favorite meals.

Our family really likes this dish. I don't use taco seasoning, I think the salsa gives it enough flavor. I also like to make this in the crockpot. I let the chicken cook thoroughly, then I shred it and add cheese just until it melts. I like to serve it with rice & corn chips.