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This Week's Top Recipes

Easy Salsa Chicken Casserole

ChickenCasseroleDiner-Style

Time: 40 minutes

Yield: 6 servings

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About

Dinner in a jiffy couldn't get any tastier than with Easy Salsa Chicken Casserole! Load up your favorite casserole dish with some tender rice, juicy, salsa-infused chicken, a bit of beans and spices, and you've got yourself the simplest, most delicious dinner under the sun. Serve Easy Salsa Chicken Casserole with a side salad or even all by its lonesome, and you've got yourself a satisfying dinner that everyone will love!

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Ingredients

  • For the chicken:
  • 1 pound chicken breasts, boneless and skinless, cut into thin strips
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • For the casserole:
  • 1 1/2 cups white long-grain rice
  • 1 (15-ounce) can black beans, drained
  • 2 cups chunky tomato salsa
  • 3 cups unsalted chicken broth
  • 1/2 cup fresh cilantro, chopped
  • 3 scallions, thinly sliced
  • 2 teaspoons garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 3 cups cheddar cheese, shredded
  • Optional toppings:
  • 1/2 cup sour cream
  • 1 large tomato, diced
  • 1 scallion, thinly sliced

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Grease a 9x13-inch casserole dish.

Step 3 -Sprinkle the chicken strips with 1 teaspoon of the chili powder, 1 teaspoon of the cumin, and 1 teaspoon of the salt and rub them to coat.

Step 4 -In a skillet over high heat, add the oil, spreading it around to coat the bottom.

Step 5 -Add the seasoned chicken strips to the hot oil and cook until they are just browned, about 2-3 minutes per side.

Step 6 -While the chicken cooks, place the rice in a strainer and rinse it with warm water until the water runs clear.

Step 7 -Pour the rinsed rice into the prepared casserole dish.

Step 8 -Add the black beans, the salsa, the chicken broth, the cilantro, 3 of the sliced scallions, the garlic powder, the remaining chili powder, the remaining cumin, the oregano, and the remaining salt to the rice and stir to combine.

Step 9 -Transfer the browned chicken strips to the rice mixture and stir to combine.

Step 10 -Tightly cover the casserole dish with foil and bake the casserole, about 30 minutes.

Step 11 -Transfer the casserole dish to a wire rack, discard the foil, and sprinkle with the cheese.

Step 12 -Bake the casserole until the cheese has melted and is golden-brown, about 10 minutes.

Step 13 -Serve the casserole, topped with the sour cream, the tomatoes, and the remaining scallions.

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