Salsa Chicken Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup uncooked basmati rice, rinsed
- 1 cup frozen corn kernels, thawed
- 15 ounces can black beans, drained and rinsed
- 16 ounces jar salsa
- 1 cup chicken broth
- 1 1⁄2 teaspoons ground cayenne pepper
- 1 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 large chicken breasts, thawed (about 1-1/2 pounds)
- 1 cup shredded cheese, blend
- 2 green onions, sliced
directions
- Preheat the oven to 375 degrees Fahrenheit.
- In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
- Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
- Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
- Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
- Top with green onions and serve.
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