Salsa Casserole (Chicken)

Prep Time:

5 Minutes

Cook Time:

1 Hour

Ingredients

1 cup uncooked basmati rice
1 cup frozen whole kernel corn niblets, thawed OR frozen mixed vegetables, thawed
15 oz black beans (1 can), drained and rinsed
2 cups salsa (473 mL)
1 cup chicken broth
1/2 teaspoon ground cayenne pepper
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds chicken (approximately 2 large chicken breasts or 6-8 chicken thighs)
1 cup shredded cheese (if desired)

Step 1

Preheat the oven to 375F.

Step 2

Place 1 1/2 pounds of chicken in a 9x13 Pyrex tray.

Step 3

In a medium sized bowl, combine:

1 cup of uncooked rice,

1 cup frozen whole kernel corn niblets, thawed OR frozen mixed vegetables, thawed

15oz (1 can) of black beans (drained and rinsed),

2 cups salsa (473 mL),

1 cup chicken broth,

1/2 teaspoon ground cayenne pepper,

1 teaspoon oregano,

1/2 teaspoon salt, and

1/4 teaspoon black pepper.

Step 4

Pour the mixture (Step 3) into the Pyrex tray. Ensure chicken is submerged as far as possible.

Step 5

Cover the tray with foil (shiny side up) and bake for 1 hour. You know the casserole is ready when the rice is tender and liquid is absorbed.

Step 6

Sprinkle with cheese and bake until the cheese has melted. Option to skip this step if you want a dairy free dish.

Step 7

Enjoy!

Note: recipe inspired by Tip Hero