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This recipe for Dump and Bake Salsa Chicken will become one of your favorites this time. Family-approved, you’ll see the incredible taste of chicken.

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Learn how to prepare this recipe for Dump and Bake Salsa Chicken with all our tips and advice to make it perfect for you.

Don’t miss the opportunity to enhance the flavors in your kitchen with this incredible recipe for Dump and Bake Salsa Chicken.

Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour, 15 minutes | Makes: 6 servings | 1 Point

Ingredients:

1 can Yellow Corn (Drained)

1 can of Black Beans (Drained And Rinsed)

1 can Fire Roasted Tomatoes

1 cup Salsa

½ tsp Cumin

1 tsp Garlic 8 Minced)

2 Chicken Breasts (Boneless And Skinless)

Pinch of Salt

Black Pepper

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Directions:

Step 1. Preheat oven to 375 degrees.

Step 2. Prep a 9 x 13-inch baking dish with nonstick cooking spray.

Step 3. A sheet of foil to cover the baking dish.

Step 4. Combine corn, black beans, fire-roasted tomatoes, one-half cup of salsa, cumin, and minced garlic in a large bowl.

Step 5. Stir to blend together.

Step 6. Scoop the vegetables in the baking dish. Spread it evenly on the bottom.

Step 7. Lay the two chicken breasts over the vegetable mixture. Sprinkle salt and pepper on the chicken breasts.

Step 8. Top the chicken breasts with the remaining one-half cup of salsa.

Step 9. Spread the salsa over the chicken breast. Cover the baking dish with foil.

Step 10. Bake at 375 degrees for one hour.

Step 11. Remove the baking dish from the oven and take out the chicken breast.

Step 12. Use two forks to shred the chicken.

Step 13. Return the shredded chicken to the baking dish. Stir to combine the shredded chicken and vegetables.

Serve.

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Dump and Bake Salsa Chicken

Learn how to prepare this recipe for Dump and Bake Salsa Chicken with all our tips and advice to make it perfect for you.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 0

Ingredients
  

  • 1 can Yellow Corn Drained
  • 1 can Black Beans Drained And Rinsed
  • 1 can Fire Roasted Tomatoes
  • 1 cup Salsa
  • ½ tsp Cumin
  • 1 tsp Garlic 8 Minced)
  • 2 Chicken Breasts Boneless And Skinless
  • Pinch of Salt
  • Black Pepper

Instructions
 

  • Step 1. Preheat oven to 375 degrees.
    Step 2. Prep a 9 x 13 inch baking dish with nonstick cooking spray.
    Step 3. A sheet of foil to cover the baking dish.
    Step 4. Combine corn,black beans, fire roasted tomatoes, one half cup of salsa, cumin, and minced garlic in a large bow.
    Step 5. Stir to blend together.
    Step 6. Scoop the vegetables in the baking dish. Spread it evenly on the bottom.
    Step 7. Lay the two chicken breasts over the vegetable mixture. Sprinkle salt and pepper on the chicken breasts.
    Step 8. Top the chicken breasts with the remaining one half cup of salsa.
    Step 9. Spread the salsa over the chicken breast. Cover the baking dish with foil.
    Step 10. Bake at 375 degrees for one hour.
    Step 11. Remove the baking dish from the oven and take out the chicken breast.
    Step 12. Use two forks to shred the chicken.
    Step 13. Return the shredded chicken to the baking dish. Stir to combine the shredded chicken and vegetables. Serve.
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