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Salsa Chicken and Cheese Recipe

During the holiday season, parents are often running around like crazy trying to finish last minute tasks. A friend of mine who manages a fast food restaurant says that their sales increase greatly during this time of year.

While fast food is nice and convenient, this recipe is just as easy, and a lot healthier.


• 4-6 skinless, boneless chicken breasts

• 2 jars of your favorite salsa (1 large jar or two small jars)

• 1 package of Mozzarella cheese (or your favorite shredded cheese blend, such as Mexican four cheese blend, Italian four cheese blend, etc. I usually use a reduced fat version, and it tastes just as well as using the regular).

• Salt and Pepper to taste


1. Spray bottom of casserole with non stick cooking spray. If you are freezing this meal for later, use a freezer friendly tin or container (there are quite a few disposable ones in all sizes at your grocery store).

2. Pour enough salsa to cover bottom of pan.

3. Season chicken with salt and pepper.

4. Place chicken in pan.

5. Spread cheese blend generously over chicken.

6. Pour remaining salsa over chicken, so that it’s covered.

7. Cover with tin foil and bake at 350 degrees for 30-40 minutes, or until cooked through.

8. Sprinkle with a layer of cheese the last 5-10 minutes of baking.

The following recipe is a great side to Salsa Chicken.

Easy Corn Salad Recipe

• 12 ounce bag of frozen corn (I prefer sweet, but any variety will do)
• 1 cup diced red or onion (fresh or frozen)
• 2 teaspoon of cider vinegar
• 1 tablespoon of olive oil
• Salt and Pepper to taste


1. Cook corn according to package directions and then drain.

2. Add onions to corn, and toss with vinegar and oil.

3. Add salt and pepper as desired.

4. This recipe can be refrigerated and served cold, or served right away.

Tips for these recipes:

1. The salsa chicken is an excellent freezer recipe. I like to go ahead and cook it in a freezer made container. After it’s cooked I add a layer of plastic wrap, and cover tightly with tin foil. Freeze for up to three months. Since it’s already cooked, all you have to do is re heat.

2. You can experiment with the many flavored salsas on the market. I enjoy the Tequila Lime flavor by Paul Newman.

3. This recipe may be prepared in your slow cooker. Layer ingredients as instructed, and cook on low 4-6 hours.

4. The corn recipe can be made a day or two before and kept in the fridge. Be sure to stir it well to mix all of the flavors together again.

Here are some fun educational topics related to this recipe:

1. What does Salsa mean in Spanish?

2. What are some Spanish speaking countries you can think of?

3. Where are they located on the map?

4. Can you count to ten in Spanish?

5. What are you learning in your Spanish class in school?

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