This Salsa Chicken recipe is easy to bake in a casserole dish and serve with rice. It has layers of cream cheese, refried beans, salsa, and melted cheese!
Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
Season each side with taco seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
Spread the softened cream cheese in an even layer on the bottom of a 9 x 13 inch baking dish. (You can also use a round 12-inch baking dish.)
Spread the refried beans on top, then add the salsa, followed by the chicken.
Add the cheese on top of the chicken. Cover and bake for 15 minutes.
Remove the cover and bake for an additional 10 minutes.
Any kind of salsa works great for this recipe, I actually like this super affordable and easy to find Pace salsa. You can also make my homemade salsa recipe.