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SideChef
Recipes
American
Salsa Chicken Casserole
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Recipe

10 INGREDIENTS • 9 STEPS • 30MINS

Salsa Chicken Casserole

5
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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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.
https://www.sidechef.com
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.
30MINS
Total Time
$1.89
Cost Per Serving
Ingredients
Servings
6
US / Metric
Chicken Breast
1 lb
Chicken Breast
Taco Seasoning
1 packet
McCormick® Taco Seasoning Mix, divided
Olive Oil
1 Tbsp
Olive Oil
Yellow Onion
1
Yellow Onion, diced
Green Bell Pepper
1
Green Bell Pepper, diced
White Rice
1 cup
White Rice
3 cups cooked rice per 6 servings, leftover rice works well
Chunky Salsa
1 jar
(16 oz)
Chunky Salsa
Shredded Cheddar Cheese
1 cup
Shredded Cheddar Cheese
Garnish
Scallion
to taste
Scallions
Sour Cream
to taste
Sour Cream
Nutrition Per Serving
VIEW ALL
Calories
322
Fat
8.9 g
Protein
21.5 g
Carbs
36.3 g
Add to plan
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Salsa Chicken Casserole
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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.
https://www.sidechef.com

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 InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Cut the Chicken Breast (1 lb) into 1/2 to 1-inch strips.
step 3
In a bowl, toss the chicken and half the McCormick® Taco Seasoning Mix (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 McCormick® Taco Seasoning Mix (1/2 packet). Cook until the veggies are softened, 4-5 more minutes.
step 6
Remove from heat. Add the cooked White Rice (1 cup) 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 (1 cup) 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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Tags
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American
Gluten-Free
Chicken
Date Night
Shellfish-Free
Dinner
Fall
Quick & Easy
Mexican
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