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Salsa Chicken Casserole Recipe

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This recipe for Salsa Chicken Casserole, by , is from Nancy White Cookbook, 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!

Nancy White


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

Preheat the oven to 375 In an 8x8-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.




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