Salsa Chicken and 12 Ways to Use the Recipe

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Small town is how I was raised and I’m proud of it. One of the best parts of small town and rural community is the local newspaper. As a young girl, I would gravitate toward the recipe and local chitchat feature. The love of sitting down to read a local publication, the familiar feel of newsprint in the hands, the community that is strengthened by supporting local folks is what inspired me to publish The Journal newspaper five years ago. Still going strong in 2025, The Journal newspaper is written by and for homemakers and homesteaders worldwide. And, of course, it has a recipe section in every issue!

Locally, here in the Upper Cumberland of the Tennessee hills, is our county’s newspaper, the Cannon Courier, which arrives weekly. Not able to kick an old habit, or maybe the nostalgia pulls me, I head to the recipe section. In the Cannon Courier, the recipe section is sponsored by our local Piggly Wiggly grocery store. Learn more here about the store that folks affectionately call, “The Pig.”

Recently a recipe for Salsa Chicken was printed in our county’s newspaper. This recipe is just four ingredients, low-carb, simple to pull together and may be served and used in many ways.

Visit my cozy kitchen to watch me make this Salsa Chicken and learn my tips and ideas.

How I Would Serve this Recipe

1. entree with beans and rice
2. entree with my Creamy Taco Dip
3. shredded in cold taco salad
4. shredded in hot taco soup
5. shredded in soft or hard taco shells with lettuce and guac
6. shredded in a wrap with lettuce and tomato
7. chopped to make cold chicken salad, Mexican-inspired
8. entree on top of rice
9. entree with creamy egg noodles
10. shredded and used in Layered Taco Dip
11. on a bun as a chicken sandwich
12. shredded in Mexican Lasagna

Drop a comment to let us all know how you would use this recipe. We’d love to hear from you.

Keep counting your blessings,
Mrs. Katie

Salsa Chicken Recipe

Cannon Courier newspaper, July 8, 2025

Salsa Chicken

From a small town newspaper comes a four-ingredient recipe for an easy weeknight dinner. Bring comfort food back to the table with this tangy Salsa Chicken that is simple to create.

Print Recipe Pin Recipe

Course: chicken, Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 4 skinless, boneless chicken breasts
• 4 teaspoons taco seasoning mix I use Mrs. Katie's Original Taco Seasoning Mix
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 2 tablespoons sour cream optional

Equipment

• 9 x 13 baking dish
• measuring cup

Method

 

1. Preheat oven to 375F.
2. Lightly grease 9 x 13 baking dish.
3. Place chicken breasts in the prepared dish. Sprinkle seasoning mix on both sides of chicken breasts. (See NOTES)
4. Pour salsa on top.
5. Bake in preheated oven until chicken is tender and the juices run clear, about 25-35 minutes. (Chicken breasts should register 165F if using a thermometer.)
6. Sprinkle chicken evenly with shredded cheese.
7. Continue baking until cheese is melted, about 3-5 minutes.
8. Top with sour cream and serve.

Notes

Join me in my cozy kitchen to watch me make this recipe in this video tutorial where I share my methods and preparation tips.

I use my own line of mixes, Mrs. Katie’s Seasoning Mixes. In this recipe, I used the Original Taco Seasoning Mix. These mixes are my creations after owning a catering business and feeding my family of six children and many friends through the years. The mixes contain nothing artificial, no fillers, no preservatives, no anti-caking agents.