Salsa Chicken Rice Casserole

This Salsa Chicken Rice Casserole has layers of fluffy rice topped with Mexican seasoned diced chicken, chunky salsa and melted Monterey Jack cheese. 

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

This recipe for two is made, baked, and served in individual dishes that go right from the oven to the table for easy clean up.

This dish makes a great lunch, dinner, or romantic date night meal for two.

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How to make Salsa Chicken and Rice Bake

Preheat the oven to 375 degrees F (190 C).

Dice the chicken into bite-sized pieces.

Spray two 18.6-ounce oven-safe baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes.

Spread the rice into each dish, divided evenly, and pour the unsalted chicken broth into each dish, divided evenly.

Layer the chicken over the rice and broth in each dish, divided evenly.

Sprinkle evenly with the cumin, salt, pepper, onion powder, and minced garlic, divided evenly.

Cover chicken with the salsa, divided evenly.

Top with the shredded cheese, divided evenly.

Bake for 30 – 35 minutes or until the chicken is cooked through.

Garnish with chopped cilantro or parsley, if desired.

Serve on cork trivets to protect surfaces from heat. Click for cork trivets.

You may also enjoy

• Sweet and Sour Chicken with Fried Rice
• Green Chile Chicken Rice
• Creamy Mushroom Chicken and Rice
• Crockpot Chicken and Wild Rice Soup
• 8 Ingredient Spanish Rice

Salsa Chicken Rice Casserole

Zona House

Salsa Chicken Rice Casserole has layers of fluffy rice topped with Mexican seasoned diced chicken, chunky salsa and melted Monterey Jack cheese.

4.25 from 28 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Chicken-Poultry

Cuisine Mexican

Servings 2

Calories 354 kcal

Equipment

• 18.6-Ounce Appetizer Dish
• Cork Trivets

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ ½ lb boneless skinless chicken
• ▢ ½ cup instant white rice
• ▢ ¾ cup unsalted chicken broth
• ▢ ⅛ teaspoon cumin
• ▢ ⅛ teaspoon salt
• ▢ ⅛ teaspoon black pepper
• ▢ ⅛ teaspoon onion powder
• ▢ 1 teaspoon minced garlic
• ▢ ½ cup chunky salsa
• ▢ ½ cup Monterey jack cheese, shredded
• ▢ Fresh chopped cilantro or parsley (optional)

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Instructions

 

• Preheat the oven to 375 degrees F (190 C).
• Dice the chicken into bite sized pieces.
• Spray two 18.6 ounce oven safe baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes.
• Spread the rice into each dish, divided evenly, and pour the unsalted chicken broth into each dish, divided evenly.
• Layer the chicken over the rice and broth in each dish, divided evenly.
• Sprinkle evenly with the cumin, salt, pepper, onion powder, and minced garlic, divided evenly.
• Cover chicken with the salsa, divided evenly.
• Top with the shredded cheese, divided evenly.
• Bake 30 – 35 minutes or until the chicken is cooked through.
• Garnish with chopped cilantro or parsley, if desired.
• Serve on cork trivets to protect surfaces from heat. Click for cork trivets.

Video

Nutrition

Serving: 1Calories: 354kcalCarbohydrates: 24gProtein: 36gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 98mgSodium: 902mgPotassium: 707mgFiber: 2gSugar: 3gVitamin A: 566IUVitamin C: 3mgCalcium: 250mgIron: 3mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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