Recipe With Chicken Cream Cheese And Salsa

Cook on high for 3 1 2 hours or on low for 6 8 or until chicken is cooked through 165f internal temp.

Recipe with chicken cream cheese and salsa. Instructions mix together your salsa cream cheese shredded cheese and cooked chicken in a 2 5 3 quart crock pot cover and cook on low for 90 minutes stirring occasionally serve with chips or over a bed of cooked rice. Place chicken breasts in a lightly greased 9x13 inch baking dish. Add the chicken to the bottom of the crockpot and top with the salt and pepper.

Then spread over the chicken. Sprinkle chicken evenly with cheese and continue baking for an additional 3 to 5 minutes or until cheese is melted and bubbly. Finally sprinkle shredded mozzarella over the top to cover the chicken casserole.

Step 4 bake in preheated oven for 30 minutes. Arrange chicken breasts drained from the marinade in a baking dish. Sprinkle cheddar cheese over the chicken breasts and continue cooking until no longer pink in the center and the juices run clear about 10 minutes more.

Sprinkle taco seasoning on both sides of chicken breasts and pour salsa over all. Pour salsa over the chicken and then top with the cream cheese. In the instant pot dump chicken and a jar of salsa plus water if using and give everything a mix to make sure that the sauce goes underneath the chicken.

Stir sour cream and salsa together in a bowl. Bake at 375 degrees f 190 degrees c for 25 to 35 minutes or until chicken is tender and juicy and its juices run clear. Cover with the lid and make sure that the vent is in sealing position.

Sprinkle taco seasoning on both sides of chicken breasts and pour salsa over all. Remove the chicken and shred. Step 3 bake at 375 degrees f 190 degrees c for 25 to 35 minutes or until chicken is tender and juicy and its juices run clear.