Go Big Red Recipes

[Roxy]

SALSA CHICKEN

 

4 skinless, boneless chicken breast halves

1 cup chunky salsa

1 cup shredded Cheddar cheese

2 tablespoons sour cream

Taco seasoning to taste **See Below

 

Preheat oven to 375 degrees. 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 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 and serve immediately.

 

Yield: 4 Servings

 

 

Creamy Italian Chicken

 

4 - 6 Boneless skinless chicken breasts

1 Package dry Italian salad dressing mix or Ranch Salad dressing mix

1/4 Cup water

1 box fresh mushrooms washed and sliced

1 Can Cream of Chicken Soup

1-8 oz. package cream cheese

 

 

Place chicken breasts in crock pot set on low. Place sliced mushrooms on top. pour water mixed with salad dressing mix over the chicken and mushrooms and cover crock pot. Cook for 6 - 8 hours. One hour before serving, drain liquid out of crock pot and mix with cream cheese and soup ( I find it best to beat soup and cream cheese together before adding the hot liquid. then beat with electric mixer until smooth) Pour this this mixture back in the crockpot for last hour of cooking time.

 

This recipe is very "flexible" and is easily doubled.