We love any casserole that is packed with equal amounts of vegetable and flavor — that is to say, loads of both! As far as our taste buds are concerned, it doesn't get more vibrant than this delicious recipe for salsa chicken casserole, and our families are bound to agree. This fabulous casserole is ready to eat in only an hour, and it boasts such incredibly flavorful ingredients as tomatoes, scallions, black beans, corn, cilantro and cheddar cheese. Yum!
What's even better, this is a casserole recipe where you can, quite literally, set it and forget it, as all of these delectable ingredients are simply poured into the dish and left to cook to perfection as you go about your business. The addition of fluffy basmati rice to this scrumptious meal gives it a wonderful wholesomeness, allowing you to skip the side dishes and serve up a simple yet well-rounded meal that is sure to delight the whole family.
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Salsa chicken casserole
Cooktop Cove
Prep time: 5 minutes
Total time: 1 hour
Serves: 4-6
Total time: 1 hour
Serves: 4-6
Ingredients
3 boneless, skinless chicken breasts, thinly sliced horizontally
1 cup basmati or jasmine rice
1 16-ounce jar of your favorite salsa
1 cup chicken stock
2 plum tomatoes, finely chopped
1 bunch scallions, finely chopped
1 can black beans, drained
1 cup frozen corn
1 cup shredded cheddar cheese
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Handful of fresh cilantro leaves (optional)
Sour cream, to serve (optional)
3 boneless, skinless chicken breasts, thinly sliced horizontally
1 cup basmati or jasmine rice
1 16-ounce jar of your favorite salsa
1 cup chicken stock
2 plum tomatoes, finely chopped
1 bunch scallions, finely chopped
1 can black beans, drained
1 cup frozen corn
1 cup shredded cheddar cheese
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Handful of fresh cilantro leaves (optional)
Sour cream, to serve (optional)
Directions
1. Preheat your oven to 375 degrees Fahrenheit and lightly grease a 3-quart casserole dish or 9-by-13-inch casserole pan. Pour in the rice and cover with the chicken stock, cumin, chili powder, oregano, salt, pepper and salsa. Lightly stir until mixed.
1. Preheat your oven to 375 degrees Fahrenheit and lightly grease a 3-quart casserole dish or 9-by-13-inch casserole pan. Pour in the rice and cover with the chicken stock, cumin, chili powder, oregano, salt, pepper and salsa. Lightly stir until mixed.
2. Add the slices of chicken breast along with the tomatoes, scallions, black beans and corn, making sure that the ingredients are just submerged in the stock. (Add a little extra water or stock if you need to.)
3. Cover the casserole and place it into the oven for 1 hour, or until the rice is cooked through. Remove from the oven and sprinkle the top with the cheddar cheese. Return to the oven for 5 minutes, or until cheese is melted and golden brown. Serve with a sprinkling of cilantro leaves and a spoonful of sour cream over the top.
Pro tip: Turn this casserole into an amazing taco night by serving simply over corn or flour tortillas.
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