Salsa Chicken Casserole

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 lb

Tyson® Chicken Breasts

1 packet

Taco Seasoning , divided

1 Tbsp

Olive Oil

1

Yellow Onion , diced

1

Green Bell Pepper , diced

1 cup

White Rice

3 cups cooked rice per 6 servings, leftover rice works well

1 jar
(16 oz)

Chunky Salsa

1 cup

Shredded Cheddar Cheese

Garnish

to taste

Scallions

to taste

Sour Cream

Cooking Instructions

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Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Cut the Tyson® Chicken Breasts (1 lb) 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 (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) .