Salsa-Cheddar Chicken - Kraft Recipes Top
Comida Kraft
Recipe Box

Salsa-Cheddar Chicken

Prep Time
Total Time

4 servings

Enjoy a quick-fix Salsa-Cheddar Chicken meal that's picky-eater-proof. Add a little kick with salsa and zesty dressing in Salsa-Cheddar Chicken.

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned on both sides. Remove chicken from skillet; cover to keep warm.
  • Add peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; cover. Simmer on medium-low heat 10 min. or until done (165ºF).
  • Top with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.

Special Equipment Needed

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Special Extra

Add 1 rinsed 15.5-oz. can black beans or 1 drained 15-oz. can corn to cooked peppers in skillet along with the tomatoes and salsa.

How to Prepare for Two

Prepare recipe as directed, dividing all ingredients in half. Makes 2 servings.


Substitute whole wheat pasta for the rice.


  • 4 servings

Healthy Living

  • Good source of calcium
  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 4 Meat (L)

Nutrition Bonus

The cheese makes this delicious, yet low-calorie and low-fat, meal a good source of calcium. And in addition to brightening up the meal, the colorful red peppers and tomatoes also contain vitamin C and provide 1/2 cup of vegetables per serving.

Nutritional Information

Serving Size 4 servings
Calories 370
Total fat 10g
Saturated fat 4.5g
Cholesterol 85mg
Sodium 800mg
Carbohydrate 33g
Dietary fiber 4g
Sugars 5g
Protein 35g
% Daily Value
Vitamin A 20 %DV
Vitamin C 35 %DV
Calcium 45 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from My boyfriend is the PICKIEST eater. My boyfriend is the PICKIEST eater. I was so excited to find this recipe on the back of my bag of cheese and have it be Steve-proof. We are not a huge fan of brown rice, it's a bit chewy. I'll probably make it with white next time and see how that goes. Cut up twice as many tomatoes since I love them. I really dislike green peppers so I'm going to chop them next time to try and hide them from myself (I tend to pick the slices out). I might add corn next time too since others have said it is yummy! I love making new things and this was super easy, thanks!
Date published: 2010-07-10
Rated 5 out of 5 by from Yum! Yum! This was great. I did make a few changes. I seasoned the chicken with salt and pepper before browning. I also added a sliced onion, a sliced red pepper, and a clove of minced garlic with the green pepper. I used a can of diced tomatoes with the juice instead of fresh. And I added a can of black beans and a can of corn as was suggested. Very good! Will make again
Date published: 2011-03-03
Rated 5 out of 5 by from I chopped up the cooked chicken into smaller bite-size pieces. I chopped up the cooked chicken into smaller bite-size pieces. I diced and sauteed 1 red pepper,1 small onion,and 1/2 of a large tomato (last, since it cooks quick). I also added rinsed and drained black beans and increased the amount of salsa (medium-hot). I used long-grain white rice instead of brown. Everything was yummy!
Date published: 2009-10-15
Rated 5 out of 5 by from Great recipe! Great recipe! I added 3.5 oz. can of chipotle peppers in adobo sauce, black bean and corn salsa, and 1 can stewed tomatoes in place of fresh tomato, roasted the bell peppers and onion before adding to skillet. Still a low calorie recipe. It was quick too. thx
Date published: 2011-01-11
Rated 5 out of 5 by from This recipe is not only simple but awesome every time! This recipe is not only simple but awesome every time! My family could not believe that I found it on the backside of the shredded cheese bag. I have added fresh mushrooms just to mix it up for something different, and everyone loved it.
Date published: 2009-10-26
Rated 5 out of 5 by from YUM! YUM!!! I used peach-pineapple salsa, and added black beans. No cheese, defintely a keeper recipe, the whole family loved it! Not sure I will try it with regular salsa,it may be too plain, since the peach-pineapple kicked it up a notch!
Date published: 2011-06-02
Rated 5 out of 5 by from Very easy, adaptable to available ingredients, and very tasty. Very easy, adaptable to available ingredients, and very tasty. Because of my family's preferences, I used white rice, cut the tomatos, added corn and rinsed black beans with commercial salsa. One of those recipes you can't mess up.
Date published: 2007-06-01
Rated 5 out of 5 by from Excellent! Excellent! A little spicy due to the med heat salsa I used. Chicken was tender. Lots of fresh taste from the fresh veggies added in. Really easy to make. I used Basmatti Rice instead of brown rice.
Date published: 2011-06-07
  • y_2018, m_9, d_21, h_20
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_8, tr_34
  • loc_en_US, sid_106369, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm