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).

Spaghetti with Garlic and Basil

Here's a very flavorful side dish that comes together in a matter of minutes.  I like to make it when I have leftover spaghetti in the fridge, but it's worthy of cooking a fresh batch of pasta so you can enjoy it.  Fresh basil is a must here - don't even think about trying to substitute dried.  

Just a few simple ingredients are needed for this tasty side dish.  Fresh garlic, extra virgin olive oil, unsalted butter, grated parmesan (or romano) cheese, and salt and pepper.  If you like a little heat, you can add crushed red pepper flakes too. 

And my favorite herb, fresh basil.  like I said before, don't substitute dried basil here - it's just not the same at all.  Wait until you can get your hands on some fresh basil.

And lastly, you'll also need some cooked spaghetti.  If the spaghetti you're using is cold from being stored in the fridge, either bring it to room temperature or gently warm it with hot water, then drain well.

In a pan over medium-high heat, combine the olive oil and butter until the butter melts.

Mmmm.

Add the garlic.

Cook, stirring constantly, for 30 seconds until the aroma of garlic perfumes the air.  Oh how I wish you could smell it!! 

Immediately add the pasta and toss to coat.  

Turn off the heat and add the salt and pepper...

The grated parmesan cheese...

And finally, the basil.

Toss everything together well and serve.

Mangia!

Items used to make this recipe:

(affiliate links)

• high quality nonstick skillet https://amzn.to/34nLDjN

• garlic press https://amzn.to/3gh63xz

• shallow pasta/soup bowls https://amzn.to/3uhpoXM

• very high quality olive oil https://amzn.to/3g7PcNO

• square dipping dishes https://amzn.to/3IPLUuP

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Spaghetti with Garlic and Basil

makes 6-8 servings

Printable Recipe

Ingredients

• 1 pound leftover cooked plain spaghetti

• 4 tablespoons extra virgin olive oil

• 4 tablespoons unsalted butter

• 1/4 teaspoon crushed red pepper flakes

• 4 cloves garlic, minced or crushed

• 1 cup fresh basil leaves, torn into bite-size pieces

• 1/2 cup grated parmesan or romano cheese

• kosher salt and fresh ground pepper to taste

Directions

1. If spaghetti is cold, reheat gently by soaking in hot water for a couple of minutes, drain well.

2. In a large skillet over medium-high heat, combine olive oil and butter, stirring until butter melts.

3. Add garlic and continue stirring until the garlic smells fragrant, 30-60 seconds. Immediately add the torn basil leaves, cooked spaghetti, and cheese.

4. Remove from heat and toss to coat.

5. Taste and add salt and pepper as needed.