Saturday, March 2, 2013

Mexican Chicken

Mexican Chicken and Peas

This is one of my hubby's favorite dishes that I make. He has been out of town for a few days. So, I thought it would make a nice welcome home dish.

Bonus! It's very easy to make.


6 cups stuffing
2 lbs boneless skinless chicken tenderloins
1 lrg jar Salsa
1 pkg Mexican 4 cheese
Large glass baking dish

note: I am cooking for 7 and we wanted leftovers, so you may want to adjust the portions.

Pre-heat the oven to 375 degrees.

Mix stuffing according to package directions or recipe if from scratch.
Cover bottom of baking pan with stuffing.
Arrange Chicken over stuffing and cover with salsa.

Bake for 30 minutes.

Take out and cover with cheese.
Bake an additional 20 to 25 minutes until cheese is melted and golden brown and chicken is cooked through.

Where I party:

Feeding Big
Little House Living


  1. Never added stuffing to my mexican casserole. Not a bad idea.
    Thanks for sharing with us at "In and Out of the Kitchen"

  2. That sounds delicious :) We do chicken dorito casserole. Never tried stuffing.


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