Salsa Chicken Casserole

12 ingredients
6 steps

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

  1. 1
    Preheat the oven to 375 degrees Fahrenheit.
  2. 2
    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.
  3. 3
    Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
  4. 4
    Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
  5. 5
    Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
  6. 6
    Top with green onions and serve.

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