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.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

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 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.

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Yield: Serves 2

Salsa Chicken Rice Casserole

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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

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Ingredients

• 1/2 lb boneless skinless chicken
• 1/2 cup instant white rice
• 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.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Corningware French White III 18.6-Ounce Appetizer Dish
• 
  Amorim Cork 4 U 490423 Cork Nature Trivet, 7.88" x 7.88"

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 404Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 128mgSodium: 877mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 43g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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