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.
Total Time
30min
5.0
5 Ratings
Author: SideChef
Servings:
6
Ingredients
•
1
lb
Chicken Breasts
•
1
packet
Taco Seasoning
, divided
•
1
Tbsp
Olive Oil
•
1
Yellow Onion
, diced
•
1
Green Bell Pepper
, diced
•
1
cup
White Rice
•
1
jar
(16 oz)
Chunky Salsa
•
1
cup
Shredded Cheddar Cheese
Garnish
•
to taste
Scallions
•
to taste
Sour Cream
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
Cut the Chicken Breasts (1 lb) into 1/2 to 1-inch strips.
3.
In a bowl, toss the chicken and half the Taco Seasoning (1/2 packet) seasoning until combined.
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.
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.
6.
Remove from heat. Add the cooked White Rice (1 cup) and Chunky Salsa (1 jar) and stir until everything is mostly combined.
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.
8.
Bake for 10-15 minutes, or until the cheese is brown and bubbling and the chicken is cooked through.
9.
Let cool, then serve with toppings like Scallions (to taste) or Sour Cream (to taste).
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.
Nutrition Per Serving
CALORIES
322
FAT
8.9 g
PROTEIN
21.5 g
CARBS
36.3 g
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