My aunt made this for Sunday supper and it disappeared fast. It is unbelievably juicy and uses just 3 ingredients!

This oven baked 3-ingredient cheesy salsa chicken casserole is exactly the kind of Sunday supper my aunt would slide onto the table—and then watch it disappear in minutes. It’s unbelievably juicy because the chicken bakes low and slow under a blanket of salsa and cheese, so it basically bastes in its own flavorful juices. With just three simple ingredients you probably already have on hand, it’s perfect for busy weeks when you still want something cozy and homemade without a ton of prep or dishes.

Serve this cheesy salsa chicken casserole straight from the white baking dish with a simple side of steamed rice or cilantro-lime rice to soak up all the extra saucy goodness. It’s also great with a green salad or roasted veggies if you’re trying to keep it lighter. Warm flour or corn tortillas on the side turn it into a build-your-own chicken taco situation, and a dollop of sour cream or a sprinkle of fresh cilantro on each plate is a nice finishing touch if you have them on hand.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 medium pieces)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole or baking dish so the chicken doesn’t stick.

Lay the chicken breasts in a single layer in the prepared dish, leaving a little space between each piece so the salsa can flow around them.

Sprinkle 1 cup of the shredded cheddar cheese evenly over the raw chicken breasts, making sure each piece gets a good cheesy layer.

Pour the chunky red salsa evenly over the cheese-covered chicken, using the back of a spoon to spread it so the chicken is mostly covered. The salsa will help keep the chicken unbelievably juicy as it bakes.

Cover the casserole dish tightly with foil and bake for 25 minutes. This lets the chicken cook gently and stay moist while the salsa bubbles around it.

Remove the foil, carefully baste the tops of the chicken with some of the hot salsa and juices from the dish, and sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top.

Return the uncovered casserole to the oven and bake for another 10–15 minutes, or until the cheese is fully melted and bubbly, the salsa is sizzling around the edges, and the chicken is cooked through (165°F/74°C in the thickest part). The edges of the chicken and cheese should be lightly browned.

Let the casserole rest for 5–10 minutes before serving so the juices settle and the cheese sets slightly. Spoon the cheesy salsa and juices over each piece of chicken when plating.

Use chicken thighs instead of breasts if your family prefers dark meat; they’ll be even more forgiving and stay extra juicy. Swap the cheddar for a Mexican blend, pepper jack, or Colby jack for a little twist on the flavor and melt. You can change up the salsa to keep it interesting: use mild for kids, hot for spice lovers, or a fire-roasted or chipotle salsa for a smoky vibe. If your chicken breasts are very thick, slice them horizontally into cutlets so they cook evenly and stay tender. For easy meal prep, assemble the casserole the night before (chicken, cheese, salsa), cover, and refrigerate; add 5–10 extra minutes to the covered bake time. Leftovers reheat well and make great filling for tacos, burritos, or quesadillas—just shred the cheesy salsa chicken and use the saucy bits from the pan as your built-in sauce.