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Thursday, January 7, 2010

Salsa Chicken

This was the easiest recipe I have ever made. Ever. It was pretty tasty, too although I think I used a little too much salsa. I had extra so I used more than the 1 cup that it called for. I got this from my friend's blog Counting Down to Thirty.


Ingredients:
l lb chicken breasts
1.5 cups salsa
1 can Campbell's Healthy Request cream of chicken soup (no water added)
1 pkg taco seasoning
Brown Rice
Reduced fat shredded cheese and reduced fat sour cream for topping

Directions:
Place first 4 ingredients in crockpot and cook over low heat for 6-8 hours. Serve over brown rice and top with shredded cheese and sour cream, if desired.

See, told ya it was easy! This makes at least 4 servings. Casey and I have enough left over for at least another night. I used a whole jar of salsa which was about 2 cups plus a few spoonfuls of pace picante hot sauce. Next time I will use less salsa. I think 1.5 cups total would work well.


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8 Comments:

Blogger 29...for now... said...

We use leftovers for taco salads & quesadillas sometimes, too. Not fancy but sure as hell easy when you don't feel like cooking.

January 7, 2010 at 11:07 AM  
Blogger Mrs in Training said...

Ok, the million dollar question - does anyone know the WW points for this?

January 7, 2010 at 11:51 AM  
Blogger Christina said...

I put it into Daily Plate and from their calculate calories, etc. it comes out as 8 pts/serving assuming that this serves 6. That is including red fat cheese, red fat sour cream toppings and brown rice.

January 7, 2010 at 11:56 AM  
Blogger Colleen said...

I have never tried the version with the cream of soup - I need to make it!

January 8, 2010 at 2:43 PM  
Blogger C7Lan said...

Did you need to make the cream of chix soup (with water), or did you just put in what was in the can? I made this tonight and it burned horribly :( Looked like I didn't have enough liquid...

January 11, 2010 at 7:59 PM  
Blogger Christina said...

So sorry yours burned, C7! I used just the soup, no water. I used more than a cup of salsa, maybe 1.5 cups and a few spoonfuls pace picante. I felt like that was too much sauce but maybe 1 cup salsa is too little? I will amend the recipe.

January 12, 2010 at 9:08 AM  
Anonymous Liz said...

Is there a way to do this dish in a stock pot over the stove? How would the timing change and would I put it on a low (like 2 of 10) heat?

January 4, 2011 at 8:16 AM  
Blogger Christina said...

@Liz Sorry to take so long to respond but I'm sure you can do this in a stockpot, instead. You probably would just want to cook it low for an hour or so, until the chicken is cooked through. To get the chicken to fall apart, you made need to cook longer. You might also need to add extra liquid.

January 7, 2011 at 12:43 PM  

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C + C Marriage Factory: Salsa Chicken

Salsa Chicken

This was the easiest recipe I have ever made. Ever. It was pretty tasty, too although I think I used a little too much salsa. I had extra so I used more than the 1 cup that it called for. I got this from my friend's blog Counting Down to Thirty.


Ingredients:
l lb chicken breasts
1.5 cups salsa
1 can Campbell's Healthy Request cream of chicken soup (no water added)
1 pkg taco seasoning
Brown Rice
Reduced fat shredded cheese and reduced fat sour cream for topping

Directions:
Place first 4 ingredients in crockpot and cook over low heat for 6-8 hours. Serve over brown rice and top with shredded cheese and sour cream, if desired.

See, told ya it was easy! This makes at least 4 servings. Casey and I have enough left over for at least another night. I used a whole jar of salsa which was about 2 cups plus a few spoonfuls of pace picante hot sauce. Next time I will use less salsa. I think 1.5 cups total would work well.


Leftover idea: Salsa Chicken Quesadillas

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