Salsa Chicken Rice Casserole Recipe
Salsa Chicken Rice Casserole has layers of fluffy rice topped with Mexican seasoned diced chicken, chunky salsa and melted Monterey Jack cheese.
Ingredients
- 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)
Instructions
- Preheat the oven to 375 degrees F.
- Dice the chicken into bite sized pieces.
- Spray two 18.6 ounce oven safe baking dishes with non-stick spray.
- 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.
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
Tried this recipe?Please consider Leaving a Review!