Tuesday, January 12, 2010
Creamy Spanish Chicken and Salsa
This looks very yummy, but I am wondering if it can be made in the crockpot? I would substitute chicken thighs for breasts (boneless and skinless) since they crockpot better, and add the sour cream at the very end (unless of course you like YOGURT chicken!) I've blogged about our own crockpot chicken here.
Recipe from here.
Cook Time: 35 minutes
4 each skinless boneless chicken breast
1 package taco seasoning mix
1 cup salsa
1/4 cup sour cream
Place chicken breasts in a lightly greased shallow baking dish; season with the taco seasoning mix. Pour the salsa over the chicken; bake at 350° for 35 to 45 minutes, or until chicken is tender. When ready to serve, remove the chicken from the casserole, stir sour cream into salsa, then return chicken. Serve sour cream chicken and sauce with warm tortillas and Spanish rice.
This chicken breast recipe serves 4.
Update: so I made this last night for dinner and it got two thumbs up, although my husband noted that he preferred it in a torilla shell and not over rice. Both kids ate it. In hind sight, it doesn't really taste any different than my other chicken tortilla recipe link above since I serve that with sour cream anyway.