0 0
Adobo, Salsa & Parmesan Chicken Quick

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 skinless chicken breasts
1 1/2 cups salsa
1 (10 ounce) can cream of mushroom soup
2 teaspoons adobo seasoning, spice (or more)
6 tablespoons parmesan cheese, grated

Nutritional information

497.3
Calories
142 g
Calories From Fat
15.9 g
Total Fat
5.4 g
Saturated Fat
150.1 mg
Cholesterol
2463.2 mg
Sodium
22.3 g
Carbs
3.1 g
Dietary Fiber
8.2 g
Sugars
65.5 g
Protein
586g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Adobo, Salsa & Parmesan Chicken Quick

Features:
    Cuisine:

    I am always looking for new ways to cook chicken breast. I was wary about this recipe because of the mushroom soup and salsa...but I went ahead and made it tonight for dinner just to taste it. The chicken breast cooked for 45 minutes which was right on. It was super moist!!!! used Muir Glen Organic Mild Salsa, Campbell's Healthy Request Mushroom Soup AND at service time, I added some sour cream and a little Monterey Jack Cheese. I cooked Rotini tri-color noodles to go with the chicken and "sauce"...YUMMMMMMMMMMMMY!! I would give more than 5 if I could, thanks Bergy for yet another recipe that I just LOVE and I am so making this again soon :)

    • 75 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Adobo, Salsa & Parmesan Chicken (Quick & Easy), I had had a very busy day and just wanted to throw something in the oven and this recipe is the result of it Use your favorate Salsa home made or bought There is enough sauce to serve on top of two servings of pasta If you use boneless breasts they may cook a little quicker check internal temp done when it reaches 170F, I am always looking for new ways to cook chicken breast I was wary about this recipe because of the mushroom soup and salsa but I went ahead and made it tonight for dinner just to taste it The chicken breast cooked for 45 minutes which was right on It was super moist!!!! used Muir Glen Organic Mild Salsa, Campbell’s Healthy Request Mushroom Soup AND at service time, I added some sour cream and a little Monterey Jack Cheese I cooked Rotini tri-color noodles to go with the chicken and sauce YUMMMMMMMMMMMMY!! I would give more than 5 if I could, thanks Bergy for yet another recipe that I just LOVE and I am so making this again soon :), used recipe #211317 for the spice as Adobo is not readily available here, this was quite nice but I did find it a little salty for my liking perhaps due to the adobo used, next time will cut down on the seasoning a tad & serve topped with sour cream too used crumbed schnitzels in place of breast fillets Thanks for posting a simple, no fuss main easily made with pantry staples


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat the Oven to 375f.

    2
    Done

    Rinse the Breasts and Dry Them, Place in an Oven Proof Dish.

    3
    Done

    Mix Together the Salsa, Soup & Adobo, Pour Over the Breasts.

    4
    Done

    Bake Uncovered For 30 Minutes,.

    5
    Done

    Baste With the Sauce, Sprinkle Cheese Over Top.

    6
    Done

    Return to the Oven and Continue Baking For an Additional 15 Minutes or Until the Internal Temperature Reachs 170f.

    7
    Done

    Serve With Your Favorite Pasta Ladle Sauce Over Top.

    Avatar Of Elena Fisher

    Elena Fisher

    Seafood sensation known for creating dishes that highlight the flavors of the ocean.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Ultimate Refreshing Sangria Recipe For All Seasons
    previous
    Ultimate Refreshing Sangria Recipe for All Seasons
    Alton Browns White Trash
    next
    Alton Browns White Trash
    Ultimate Refreshing Sangria Recipe For All Seasons
    previous
    Ultimate Refreshing Sangria Recipe for All Seasons
    Alton Browns White Trash
    next
    Alton Browns White Trash

    Add Your Comment

    3 × 5 =