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Salsa Chicken Casserole
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10 INGREDIENTS • 9 STEPS • 30MINS

Salsa Chicken Casserole

Recipe

5.0

5 ratings
Salsa Chicken Casserole will take dinner to a whole new level. With a quick stir-fry, this casserole can be on the table in under 30 minutes. Perfect on top of leftover white rice but works perfectly on brown rice or quinoa as well.
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Salsa Chicken Casserole will take dinner to a whole new level. With a quick stir-fry, this casserole can be on the table in under 30 minutes. Perfect on top of leftover white rice but works perfectly on brown rice or quinoa as well.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

30MINS

Total Time

$1.89

Cost Per Serving

Ingredients

Servings
6
us / metric
Chicken Breast
455 g
Chicken Breasts
Taco Seasoning
1 packet
Taco Seasoning, divided
Olive Oil
1 Tbsp
Olive Oil
Yellow Onion
1
Yellow Onion, diced
Green Bell Pepper
1
Green Bell Pepper, diced
White Rice
185 g
White Rice
3 cups cooked rice per 6 servings, leftover rice works well
Chunky Salsa
1 jar
(16 oz)
Chunky Salsa
Shredded Cheddar Cheese
115 g
Shredded Cheddar Cheese
Garnish
Scallion
to taste
Scallions
Sour Cream
to taste
Sour Cream

Nutrition Per Serving

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Calories
322
Fat
8.9 g
Protein
21.5 g
Carbs
36.3 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Author's Notes

To stretch this recipe further, add a can of drained black beans when you add the rice and salsa.

Store leftovers in an airtight container for up to 4 days.

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Cut the Chicken Breasts (455 g) into 1/2 to 1-inch strips.
step 3
In a bowl, toss the chicken and half the Taco Seasoning (1/2 packet) seasoning until combined.
step 4
In a non-stick skillet over medium-high heat, add Olive Oil (1 Tbsp). Once hot, add the chicken and sear until no longer pink, then transfer to a plate and set aside.
step 5
Add Yellow Onion (1) and Green Bell Pepper (1) to the same pan with the remaining Taco Seasoning (1/2 packet). Cook until the veggies are softened, 4-5 more minutes.
step 6
Remove from heat. Add the cooked White Rice (185 g) and Chunky Salsa (1 jar) and stir until everything is mostly combined.
step 7
Add to a 9x13-inch casserole dish and top with the chicken, pressing it down into the rice. Sprinkle Shredded Cheddar Cheese (115 g) over the top.
step 8
Bake for 10-15 minutes, or until the cheese is brown and bubbling and the chicken is cooked through.
step 9
Let cool, then serve with toppings like Scallions (to taste) or Sour Cream (to taste).

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