Dump-and-Bake Salsa Chicken

Name: Dump-and-Bake Salsa Chicken
Prep time: PTM
Total time: 60 min
Yield: 5 Pints
Ingredients: 1 0/1 frozen corn kernels (about 3 cups); 1 15 oz can black beans, drained and rinsed; 1 cup Mrs. Wagesu00ae salsa, divided; 1 tsp minced garlic; 1/2 tsp ground cumin; 2 lbs boneless, skinless chicken breasts; Salt and pepper to taste

By [email protected] Main Dish/Entrée, Meats Poultry & Seafood, Salsa

February 15, 2023

Spice up this chicken dish with Mrs. Wages® Salsa!

Cook: 1 hrs
Yields: 5 Pints

Directions

1Preheat oven to 375 degrees Fahrenheit.

2Spray a large 10 x 10 baking dish with cooking spray.

3In the prepared dish, stir together frozen corn, black beans, diced tomatoes, 1/2 cup of salsa, garlic, and cumin.

4Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.

5Pour remaining 1/2 cup of salsa over chicken.

6Cover tightly with foil and bake for approximately 45-60 minutes or until internal temperature of chicken reaches 165 degrees Fahrenheit. (The total length of cooking time will vary depending on the size of your chicken breasts.)

7Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.

Ingredients

1 0/1 frozen corn kernels (about 3 cups)

1 15 oz can black beans, drained and rinsed

1 cup Mrs. Wages® salsa, divided

1 tsp minced garlic

1/2 tsp ground cumin

2 lbs boneless, skinless chicken breasts

Salt and pepper to taste

00:00

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For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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