Mexican

Salsa Chicken, Stove Top is for Dinner.

Salsa Chicken, Stove Top takes 15 minutes to prepare.

Salsa Chicken, Stove Top takes 45 minutes to cook.

Salsa Chicken, Stove Top makes 8 servings.

The ingredients for Salsa Chicken, Stove Top are:

This is the key difference for stove top use:

1 pkg frozen Gold 'n Plump Chicken Breast Strips, (2 lbs/32 oz). Don't need to pre-thaw.

2 Tbsp olive oil
1/2 large onion, chopped

Additional ingredients are the same as Slow-Cooker version.

1 cup salsa
1/2 package Reduced Sodium Taco
Seasoning (we found El Paso 40% less Na)
1 can Campbells Healthy Request
Cream of Chicken soup (condensed) --
lower fat and lower sodium :)
1/2 cup light sour cream (Dean's used here)

Here is how you make Salsa Chicken, Stove Top:

Heat large non-stick pan on stove top. Add olive oil and chopped onion and sautee for 2-3 minutes. Add frozen chicken (you could defrost if you want, but it isn't necessary) and continue to sautee and lightly brown. As meat is thawing and browning, sprinkle taco seasoning over chicken pieces, add the salsa and soup (do not add water to soup). Blend, bring to a soft boil and let simmer, checking often to avoid sticking. About 45 minutes or until chicken pieces are cooked through (white and firm instead of pink and wobbly).Rewarm brown rice and serve with Salsa Chicken on top, add light sour cream as desired. We served it as a garnish (dollip on top).Enjoy!Number of Servings: 8Recipe submitted by SparkPeople user SPARKLIERTODAY.

The nutritional information for Salsa Chicken, Stove Top is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 152.2

• Total Fat: 3.5 g
• Cholesterol: 61.9 mg
• Sodium: 896.8 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 0.9 g
• Protein: 21.2 g

Salsa Chicken, Stove Top is Mexican cuisine.

The dietary needs meet for Salsa Chicken, Stove Top is Low Fat