This has been a longtime, easy, favorite recipe in my family. I decided to pull this one out to make during our “cheap week” where we had Kale Pasta 2.0, Brown Rice and Lentil Casserole, and Lentil Tacos. We needed something that wasn’t made from lentils and we had everything except the chicken on hand. So I figured we could splurge for some chicken since everything else that week was pretty much already in our fridge and cupboard. It had been so long since we had this that I had forgotten just how simple it was to make and how filling of a meal it was. I must say, I did also enjoy that we ate it with a succulent chicken breast from the fresh case at EarthFare, so I think that may have enhanced the flavor some more than usual. This is also one of those recipes that you pretty much don’t need to know the ingredients for it, just need to check the recipe for the baking time, once you’ve made it once. Couldn’t be easier!!
Cooking Notes: Will used the green onions in something else earlier in the week without realizing I needed them for salsa chicken. However, it tastes just fine without them, although using green onions is preferable. We just threw some basil leaves on top, which actually added a nice refreshing flavor.
Preheat oven to 350 degrees. Spray an 11 x 7 baking dish with cooking spray. Place the chicken in the dish and spoon salsa evenly over it. Add the green onions and top with a sprinkle of cheese. Cover and bake at 350 for 20 minutes. Uncover and bake an additional 10 minutes or until chicken is done. Broil for a few minutes to crisp the top of the cheese (make sure to watch). Serve with rice!