Salsa Chicken Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
363 kcal
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Cuisine
Tex-Mex
Salsa Chicken Casserole
Description
The casserole begins by sautéing diced onion and bell pepper in olive oil until tender, then adding minced garlic and butter to enrich the base. Water, Spanish rice mix, and half the salsa are added and cooked until the rice is tender and liquid is absorbed. Black beans and corn are stirred into the rice, which is then spread evenly in a greased casserole dish.
Shredded cooked chicken is layered on the rice, topped with remaining salsa and shredded cheddar cheese. Covered with foil and baked at 375°F for 10-15 minutes, the cheese melts and the dish heats through, blending the savory and slightly spicy salsa with creamy cheese and tender rice and chicken.
The casserole serves well garnished with sour cream, fresh cilantro, or corn chips to add texture and freshness. It makes a filling dinner option that leverages pantry staples and cooked chicken for convenience.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion diced
- 1 red bell pepper diced, or green bell pepper
- 2 cloves garlic
- 1 tablespoon butter salted
- 2 ¼ cups water
- 1 (6.9 ounce each) box Spanish rice Zatarain's® brand
- 1 ½ cup salsa divided
- 1 (15 ounce each) can black beans rinsed and drained
- ⅔ cup corn kernels thawed, frozen
- 2 cups chicken cooked shredded
- 1 cup cheddar cheese 4 ounces, shredded
Instructions
- Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
- Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
- Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
- Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
- Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
- Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
- Serve, top with sour cream, cilantro, and corn chips, if desired.
Notes
- Top the casserole with sour cream, fresh cilantro, and corn chips for added flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363 | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 45mg | 15% |
| Sodium | 475mg | 20% |
| Potassium | 508mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 143mg | 14% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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