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Salsa Chicken Casserole Recipe

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This recipe for Salsa Chicken Casserole is from The Claywell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Basmati Rice, uncooked and rinsed
1 Cup Frozen Corn Kernels, thawed
1 (15oz.) Can Black Beans, drained and rinsed
1 (16oz.) Jar Salsa
1 Cup Chicken Broth
1 1/2 tsp. Ground Cayenne Pepper
1 tsp. Oregano
1/2 tsp. Salt
1/4 tsp. Black Pepper
3 Large Chicken Breast, thawed
1 Cup Cheese Blend, shredded
2 Green Onions, sliced
Directions:
Directions:
Preheat oven to 375º. In a 8"x8" baking dish, add the rice, black bean, corn, salsa, chicken broth, chili powder and oregano. Stir to combine. Cut the chicken breast in 3 pieces and submerge into liquid in 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 oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted. Top with green onions and serve.

 

 

 

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