Salsa Chicken Casserole

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Casseroles don’t get any easier than this one— or tastier! All you need are some chicken, salsa, corn, rice and spices, and then you basically dump it all in and bake. The result is a chicken casserole full of all our favorite Tex-Mex flavors that won’t break our budgets. Check it out!

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Salsa Chicken Casserole
Serves 6

Prep Time: 5 minutes
Cook Time: 1 Hour
Total Time: 1 hour 5 minutes

Ingredients
1 cup uncooked basmati rice, rinsed
1 cup frozen corn kernels, thawed
1-15-ounce can black beans, drained and rinsed
1-16-ounce jar salsa
1 cup chicken broth
1-½ teaspoons ground cayenne pepper
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
2 large chicken breasts (about 1-1/2 pounds), thawed
1 cup shredded cheese blend
2 green onions, sliced

Directions

Preheat the oven to 375 degrees Fahrenheit.

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.

Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.

Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.

Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.

Top with green onions and serve.

So simple! We love that this recipe uses common ingredients you probably already have or can easily get on a budget. What do you think of it? Have you tried similar casseroles before?

Recipe slightly adapted from Budget Bytes