Chicken/Poultry/ Low Carb

Cheesy Salsa Chicken and Rice Casseroles Recipe for Two

Cheesy Salsa Chicken and Rice Casseroles

These Cheesy Salsa Chicken and Rice casseroles have layers of fluffy rice topped with Mexican seasoned diced chicken, chunky salsa and melted Monterey Jack cheese. 

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

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

 

How to make Cheesy Salsa Chicken and Rice Casseroles:

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.

uncooked rice and chicken broth in two baking dishes

 

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

diced chicken on top of rice and broth

 

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

cumin, salt, pepper, and minced garlic sprinkled on top of chicken and rice

 

Cover chicken with the salsa, divided evenly.

salsa on top of chicken, rice, and spices

 

Top with the shredded cheese, divided evenly.

shredded cheese on top of salsa, chicken, rice and spices

 

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.

 

Cheesy Salsa Chicken and Rice Casseroles Recipe for Two

 

 

 

Yield: 2 servings

Cheesy Salsa Chicken and Rice Casseroles

Cheesy Salsa Chicken and Rice Casseroles
These Cheesy Salsa Chicken and Rice casseroles have layers of fluffy rice topped with Mexican seasoned diced chicken, chunky salsa and melted Monterey Jack cheese.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1/2 lb boneless skinless chicken
  • 1/2 cup white or brown rice (uncooked)
  • 3/4 cup unsalted chicken broth
  • 1/8 teaspoon cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon onion powder
  • 1 teaspoon minced garlic
  • 1/2 cup chunky salsa
  • 1/2 cup Monterey jack cheese, shredded
  • Fresh chopped cilantro or parsley (optional)

Instructions

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

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 404 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 128mg Sodium: 877mg Carbohydrates: 17g Fiber: 2g Sugar: 3g Protein: 43g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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