Salsa Chicken Recipe

Name: Salsa Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 lb. boneless chicken breasts; 1/4 c. margarine; 1/4 c. flour; 2 c. milk; 1/2 tsp. poultry seasoning; 1/2 tsp. sage; 1/2 tsp. black pepper; 1 tsp. salt; 1 c. salsa; 1/2 tsp. onion powder; 1/4 tsp. celery salt; 2 Tbsp. vegetable oil; 2 c. Minute rice (brown); 1 c. shredded Jack cheese

Servings: persons

1 1/2 to 2 lb. boneless chicken breasts
1/4 c. margarine
1/4 c. flour
2 c. milk
1/2 tsp. poultry seasoning
1/2 tsp. sage
1/2 tsp. black pepper
1 tsp. salt
1 c. salsa
1/2 tsp. onion powder
1/4 tsp. celery salt
2 Tbsp. vegetable oil
2 c. Minute rice (brown)
1 c. shredded Jack cheese

1
Melt margarine in saucepan. Stir in flour and cook, stirring for 30 seconds. Stir in milk and seasonings. Cook over low heat, stirring until mixture bubbles and thickens.
2
Remove from heat. Rinse chicken breasts and roll in flour.
3
Brown on both sides in skillet.
4
Remove from heat. Stir in salsa, cheese and rice into white sauce, then pour into greased 9 x 13-inch pan.
5
Lay chicken on top and cover with foil.
6
Bake at 350u00b0 for approximately 1 hour.

930

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 to 2 lb. boneless chicken breasts, 1/4 c. margarine, 1/4 c. flour, 2 c. milk, and more.

Yes, Salsa Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Chicken

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