Salsa Chicken Casserole

Salsa Chicken Casserole

from spendwithpennies.com
40 min
8 servings

Tender chicken and rice in a zesty cheesy casserole.

Ingredients

  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 diced red or green bell pepper (I used half of each)
  • 2 cloves garlic
  • 1 tablespoon butter
  • 2 ¼ cup water
  • 1 Zatarain's® Spanish Rice
  • 1 ½ cup salsa (divided (I used medium heat and the end result was a flavorful but mild dish, adjust heat to suit your preference!))
  • 15 ounces black beans (rinsed and drained)
  • ⅔ cup frozen corn
  • 2 cups rotisserie chicken (shredded)
  • 1 cup cheddar cheese (shredded)

Directions

  1. 1

    Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.

  2. 2

    Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.

  3. 3

    Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.

  4. 4

    Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.

  5. 5

    Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.

  6. 6

    Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.

  7. 7

    Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.

  8. 8

    Serve, top with sour cream, cilantro, and corn chips, if desired.