Cait: the whole recipe is: you take chicken and you put salsa and cheese.
You can read the instructions above ↑ or the ones below ↓. The results will be the same.
This recipe is an oldie, but a goodie. The first time Cait cooked me dinner, probably over a decade ago, it was this dish. She’s been pressuring me to put it on the blog for a while now, so I’m capitulating.
This recipe involves three ingredients, no more, no less. Though if you wanted to add a side of rice or other vegetables, feel free. Only Cait will judge you. And she will judge you hard.
Cait and I have been trying for years to come up with enough ridiculous three-ingredient recipes to make a cookbook. So far, we have ChickenSalsaCheese. Although really that’s probably enough, with variations like ChickenFingersSrirachaBrie. It would be a quick read.
Preheat your oven to 375°F.
Take a dish. Put some chicken in it. However much you want. Or that fits in the dish, probably in a single layer. I may have put some salt and pepper on the chicken. Don’t tell Cait.
Take some salsa. Put that in the dish too, so it’s all up in the chicken’s grill. Whatever kind you want.
Take some cheese. Grate some. However much you want. Then sprinkle that on top of the salsa and the cheese.
Bung that in the oven. Cait cooks everything for 45 minutes at 375°F. Even hot dogs, she says. So she bakes this for 45 minutes. I suggest a little less, but that will depend on how much chicken you have and whether or not it’s on the bone. And how much insulating salsa and cheese you’ve plonked on it. Properly cooked chicken has an internal temperature of 160°F and its juices run clear if you cut it. So go with that benchmark and you should be good.
For the sake of colour and substance (I am married to a boy after all), we served our ChickenSalsaCheese with rice and some kale chips. The Pie even folded his into a wrap. Cait was unhappy when I texted her a photo of it (not an Instagram – I’m not that much of a hipster), but she lives 3000km away and can’t do anything about it. Yum!