I’m still all about these easy, one dish dinners. This one is very similar to the ultra popular Taco Chicken Bowls, but it’s made in the oven and takes about an hour, as opposed to eight in a slow cooker. The directions go something like this: dump, stir, cover, cook, eat, be happy.
One little jar of salsa adds so much flavor to this dish that I almost feel like it’s cheating and the little bit of cheddar on top really made it rich and satisfying. Next time I might even try a little dollop of sour cream! Either way, this recipe was a no brainer to make and a definite tummy pleaser!
I used a couple Budget Bytes tricks to make it more affordable. As usual, I used reconstituted bouillon for the broth instead of canned chicken broth. I’ve also been buying big 2lb. bags of shredded cheese and then dividing them into four freezer bags (2 cups each, the same size as normal bags of shredded cheese) and this really saves me a lot. Then there’s the chicken. I still only buy my chicken breasts on sale. I can usually get them for $1.99/lb. (sometimes less!) if I really keep an eye out. I know not everyone will be able to find this deal, but it’s worth mentioning and looking out for!
Salsa Chicken Casserole
Salsa Chicken Casserole
Servings 6Ingredients
- 1 cup uncooked long grain white rice ($0.33)
- 1 cup frozen corn kernels, thawed ($0.52)
- 1 15oz. can black beans ($1.39)
- 1 16oz. jar salsa ($1.99)
- 1 cup chicken broth ($0.15)
- 1/2 Tbsp chili powder ($0.10)
- 1/2 tsp dried oregano ($0.03)
- 2 chicken breasts (about 1.5 lbs. total) ($2.99)
- 1 cup shredded cheddar cheese ($0.94)
- 2 green onions, sliced ($0.17)
Instructions
- Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
- Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
- Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
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Notes
Nutrition
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Step By Step Photos
Add the rice, beans, corn, and salsa to an 8×8 casserole dish. BUT, drain and rinse the beans first and thaw the corn first. I didn’t thaw my corn and it slowed my casserole down.
Add a cup of chicken broth to give the rice enough liquid to cook in (it will also get some liquid from the salsa). I decided after the fact to add a little extra chili powder and oregano, but you don’t have to stir the other ingredients together first. Stir those spices right in.
Cut each chicken breast into three pieces. My chicken was still partially frozen (I forgot to put it in the fridge the night before). If it was completely thawed, I would have flattened these pieces out a little bit more.
Push the chicken pieces down into the rice mixture – probably more so than I did here (I learn as I go, too).
Cover the casserole dish tightly with foil to hold all the steam in, and bake it in a preheated 375 degree oven for one hour. After an hour, use a fork to test some of the rice and make sure that it’s tender. If it’s not, simply recover the dish and bake a little bit longer (10-15 minutes). If your chicken and corn were thawed (unlike mine), you probably won’t need to put it back in the oven.
Once you know the rice is fully cooked, sprinkle some cheese over top and pop it back in the oven for just a few more minutes to melt the cheese. Then, when it comes out, add the sliced green onions on top. The end!
Want to look closer? Why not! nom.
Easy dinners make me happy.
Bummer that I didn’t read the comments first. I used dry rice, but not instant. Apparently that’s the key to this actually working. My family of 6 is starving and our rice is not cooking at all
Please edit this recipe to specify instance rice. Regular rice just isn’t doing a thing. I’d hate for someone else to make the same mistake.
Was that really two 1.5lb chicken breasts? I used two chicken breasts (about 2.5 lbs TOTAL) and I couldn’t fit it all in the pot! Maybe you have a deeper dish… I just used a glass one (about 3 inches high)
My rice came out uncooked as well… maybe this would come out better in a Dutch oven with a more tight fitting lid? Or maybe it’s just not enough water if you use a chunky salsa? It was good otherwise, but I think maybe it needs to be more specific so the rice comes out right.
I think a Dutch oven is a really good idea, as holding in the steam is very important. It looks like the quantity of the chicken didn’t transfer well when we changed recipe plugins, so I’ll fix that now. It’s two chicken breasts, 1.5 lbs. total. Thanks for catching that!
Love this recipe and make it often (using Premium Minute rice). It turns out perfectly every time.
Very frustrated since I’ve made this recipe a few times and the rice NEVER is done!!! Tonight has been in the oven 2 hours. My husband and I are starving! Flavor is delish but hard crunchy rice not a good thing
Double the chicken stock for more tender rice… :)
I thought this recipe was yummy! And the hubby liked it. Even better. I used parboiled rice (Uncle Ben’s) to avoide the rice being undercooked like I read in the reviews and it turned out great! It only needed an hour to cook as well!
Use parboiled rice (Uncle Ben’s makes this) and it will turn our great!
KD
What needs to be adjusted if I omit the chicken?
I tried this “as is” and it was delish!
The baking time will probably change (I’m guessing less), but I’d have to test it to see for sure. You could probably actually do it on the stove top in a pot if you’re leaving the chicken out. Here is a similar recipe where I used pre-cooked chicken (which you can leave out) and cooked it in a skillet on the stove top: Southwest Chicken Skillet.
Thank you so much. The cooking time actually took much longer for some reason. I had to use kidney beans instead of black so it needed more chicken broth. Still a big hit though.
Thank you!!!
How can this be converted into the instant pot?
I haven’t tried it, so I don’t know for sure, but I would try using the poultry function.
Hi Charly Cook on manual (high pressure) for a total of 10 minutes for frozen chicken and 8 for thawed. Then allow the pressure to naturally release for 12 minutes.
This by far is the easiest and yummiest recipe I’ve come crossed in awhile!! I use VIGO yellow rice and follow the recipe exactly including to ensure I’ve got it covered tight with the foil. Chicken is always super tender and rice cooked fully with no problems!
I made a vegan version of this by subbing with vegan cheeses and gardein chicken strips and it was the bomb. Thanks! :)
Did you thaw the strips first? I was also thinking about using those.
I’m very curious about a veggie/tofu version of this and quinoa instead of rice :)
you’re awesome <3
Use instant rice. I think that is why your rice is not cooking. The recipe does not specify, however, every casserole I have ever made using uncooked rice used instant. I used brown minute rice and doubled the recipe in a cake pan and it was done in an hour and ten minutes😊
Ugh instant rice yes! Half my rice is cooked and half isn’t. Should had used instant!
I made it just as directed and it’s one of my favorites now! I used one of my oven safe pots with a lid and it worked great. I’ll be making this often!
Cooked for an hour and rice is as crunchy as when I put it in the oven. I just read some of the reviews that said the same thing. Smells great and I hope when the time is finally done it’ll taste great. Next time I will cook the rice first and lower the liquid content
This would be great…if the rice ever cooked all the way through! Followed this exactly and 1 hr 15 mins later I still have very crunchy rice. Cereal for dinner it is…
I figured the same thing would happen with the rice. I’m going to make but partially cook the rice beforehand. Poor execution on the part of the writer and not sure how this could possibly go right as written. Cereal for dinner sucks after spending ALL that time and money on ingredients!
Hi! Love your site. How could I change the the recipe if I already have cooked chicken?
If you have pre-cooked chicken, I suggest making this Southwest Chicken Skillet. It’s virtually the same ingredients, but it cooks quickly on the stove top instead of in the oven. People tend to have better luck getting the rice to cook in the skillet version than in the oven, too.
Hi could I precook the brown rice first let cool , and then put in the pan and cook again
You’d need to adjust the liquid in the recipe quite a bit and it might not be as flavorful, unless you cook the brown rice in broth.