Chicken Salsa Casserole

This recipe was inspired by an unusual source - a facebook video.  I don't usually pay attention to unsolicited videos on facebook, but this one caught my eye because it featured salsa.  I could eat salsa every day of my life so I was eager to put my twist on the dish.  So very glad I did - it was amazing.  If you're sensitive to spicy foods, use mild salsa and dial back on the amount of cayenne.  

To begin, you'll need salsa, chicken stock, canned black beans that have been rinsed and drained.....

Also chopped bell pepper, uncooked rice, dried oregano, kosher salt, pepper, and cayenne pepper.

In a 9x13 casserole dish, add the black beans, rice, and chopped bell pepper.

Then add the seasonings....

followed by the salsa and chicken stock. Mix everything together.

Now nestle the chicken breasts down into the mixture. No need to bury the chicken in the mixture. Be sure to sprinkle kosher salt and ground black pepper on that chicken!

Cover the casserole dish with foil and bake until the chicken is just about done (about 160F).

Uncover the casserole dish and sprinkle generously with grated cheddar cheese and pop back into the oven for just a couple of minutes to melt the cheese.

Remove from the oven, sprinkle with chopped scallions, and serve.

Items used to make this recipe:

(affiliate links)

• 9x13 casserole https://amzn.to/3ukcmZF

• internal probe thermometer https://amzn.to/34brpKz

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Chicken Salsa Casserole

makes 4 servings

Printable Recipe

Ingredients

• 3-4 boneless skinless chicken breast halves (whole or cut into smaller pieces)

• 1 cup uncooked rice (I like to use parboiled rice)

• 15 ounce can black beans, rinsed and drained

• 1 large red, yellow, or orange bell pepper, cut into 1/4-inch dice

• 2 cups prepared salsa

• 1 cup chicken stock (try my easy homemade recipe)

• 1 1/2 teaspoon ground cayenne

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 2 cups shredded cheddar cheese

• 4 scallions, sliced

Directions

1. Preheat oven to 375F.

2. In a 9x13-inch casserole dish, stir together rice, beans, bell peppers, salsa, chicken stock, and seasonings.

3. Nestle the chicken down into the into the salsa mixture; sprinkle chicken with salt and pepper.

4. Cover casserole dish with foil and bake for 45-60 minutes, or until the chicken reaches 160F.

5. Remove foil and sprinkle cheese all over; return to oven, uncovered, to melt cheese.

6. Garnish with chopped scallions.

Note

• Boneless skinless chicken thighs may be substituted (I actually prefer them).