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.
Found this via Pinterest & tried it tonight! It was SOOOO good & super easy to make! It is definitely on the repeat list! Thanks for sharing!
I have been making this for quite some time now and have been meaning to comment on it. This recipe is so easy, delicious and healthy. I make it at least twice a month and my family loves it. Thanks again for another amazing recipe Beth. I am so glad that your Budget Bytes career is taking off for you and allowing you to spend more time at it and less with your other job. Congrats!
Thanks! I truly feel like the luckiest person on the earth! :)
Making this for the second time today but chopping the chicken into smaller pieces for a more casseroley feel. Delicious! Can’t wait for the cookbook Beth, I love your recipes! :)
Any idea if elbow noodles would work? I do not have any rice on hand.
Hmm, I’m not sure. The liquid/pasta ratio might be different and I’ve never tried baking pasta in the oven.
Do you happen to have the nutritional info for this?
No, I’m sorry, I don’t.
This is in the oven now…smells amazing! I wish i had read the comments before trying it, because i used brown rice, and of course its not done yet…i hope its still yummy with a little more cook time!
I loved this! I kept out the beans since my guy hates them and used brown rice. It ended up taking about an hour and 45 minutes with the brown rice. Just wanted to say that with all the moisture I think it would be hard to overcook the chicken for those using brown rice and having to cook longer. Mine came out juicy and falling apart, very similar to chicken in the slow cooker. Delicious!
Forgo to say, I will make quesadillas out of the leftovers today!
That’s a good idea, I never would have thought of that! I will have to try that out.
I made this last night and it was delicious! My husband kept saying, “Oooh this would be great with a tiny bit bit of sriracha.” He has easten plenty of hot sauce sauce but never sriracha before your recipes:) I agree the chicken would have better texture if I had shredded it or cut into smaller pieces but that is just a personal preference.
Tried this the other day except I made the salsa myself. Turned out excellent. Great simple recipe. I look forward to trying out others from this site.
Anyone tried canned corn as opposed to thawed corn? I want to make this tonight but I’m worried the frozen corn won’t be thawed.
You can thaw it quickly in the microwave or just run some water over real fast in a colander. Frozen corn thaws quickly. :)
I use frozen corn and don’t even bother to thaw it. Corn thaws so quickly and works out every time.
Hi!!
Thank you thank you thank you!!
made this recipe last night..super delicious and really easy!!!
It was missing a little something my husband said maybe cilantro…I think I will had that next time!!
Had some leftover, had for lunch today…delicious!!!!
Glad I found this website.,….tomorrow I am going to try and make the Dragon noodles and the glazed pork chops!!!
Tried with brown rice and after an hour and a half the rice was only half-cooked! Hoping it will work better next time with regular rice. Wondering if it needed to be instant rice?
Brown rice requires more moisture and a longer cooking time than regular white rice, which is why it didn’t work out for you. You could probably use instant brown rice with no problem, though.
Hi! Has anyone tried to make this with quinoa?? I’d like to try it tonight! Or maybe add some chopped sweet potatoes?? We try not to eat white rice!
Hi all! I made it tonight with quinoa instead of rice, threw in some peppers, onions and minced garlic…. And it was incredible!
Another budget idea is a can of diced tomatoes with green chilies instead of a jar of salsa. I used that and 1/2 a chopped onion and a chopped jalepeno. So yummy!