Monday, January 21, 2013

Salsa Chicken Bake

My family loves this recipe. It is one I often prepare on vacation because it is easy and stores nicely as leftovers for lunches. Sometimes to save time, I make a double batch and freeze half. If I have some fresh vegetables on hand, I chop them and throw them in with the salsa and chicken as it heats; last time, I added some fresh orange peppers.


  •  2/3 cup of Bisquick mix 
  • 2 T water 
  • 1 egg 
  • 1 1/2 cup shredded cheddar cheese 
  • 3 boneless, skinless chicken breasts, cut into bite size pieces 
  • 2 t vegetable oil 
  • 1 1/4 cup salsa 
  1. Heat over to 400 degrees F.
  2. Spray 9 inch square baking dish.
  3. Stir together Bisquick, water, and egg.
  4. Spread in pan.
  5. Sprinkle with 1 1/4 cup cheese.
  6. Cook and stir chicken in oil over medium-high heat until outsides are white; drain.
  7. Stir salsa into chicken until hot.
  8. Spoon over batter in pan to within 1/2 inch of edges.
  9. Bake 22-25 minutes or until edges are dark golden brown.
  10. Sprinkle with remaining 1/4 cup of cheese.
  11. Bake 1-3 minutes until cheese is melted.
  12. Loosen from pan.

Difficulty: Easy
Time: 10 minutes to prep; 25 to bake
Source: Kraft Food and Family

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