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.
I use quinoa instead of rice and canned corn (drained) instead of frozen and it works just as well!! This is a family favorite. I make it once a week. (The quinoa takes a little longer to cook)
I use quinoa instead of rice and canned corn (drained) instead of frozen and it works just as well. This is a family favorite.
Made this with 5 bone-in chicken breasts (skin removed) and it turned out perfectly!
This was so easy and delicious. I did substitute out the white rice for the Minute brand brown rice and it turned out well. It was done along with the chicken as stated in the recipe at one hour. No problems and tasted great. Thanks for sharing !
I made this recipe and it was absolutely delicious (and easy!) Because it made so many servings, I had it almost every day of the week, and each time it still tasted great. Thanks for the share.
Made this tonight, but after an hour and 20 minutes, the rice is still not anywhere near done. I jacked the oven temp up to 400 degrees, hoping it will do the trick in another 15 minutes or so. If not, I won’t make this one again.
Mine has been in for 1.5 hours now and still crunchy rice, so disappointed. Would have started dinner way earlier if I had known.
I made this tonight and it was pretty good! I used regular white rice and it did need the extra 15 minutes. Also I used a medium hot salsa and with the chilli powder it had quite a kick to it which we liked. Thanks for the recipe!
I will definitely try this with chicken but has anybody tried to make the recipe using ground beef
This was a great casserole. My boyfriend and I loved it! I used a 9×13 casserole dish and thin sliced chicken breasts, and it was perfectly cooked within an hour. I will definitely be cooking this again!
Do you think canned corn would work just as well as the frozen corn? Also, I keep seeing people chopping up the chicken into smaller pieces. Do you recommend that as well? Love this site & all the recipes. It has become a staple when we meal plan!
Hmm, canned corn will be a bit softer and usually just isn’t as pretty, but aside from that I think it will still work. You can cut the chicken into a few pieces before adding it in, but I would avoid cutting it too small or else you won’t get those nice long shredded strands when you shred it at the end.
This casserole is DELICIOUS! I made it tonight, and my BF loved it. Unfortunately, as reported by others, the rice did not cook consistently — some of it was underdone and some of it was thoroughly cooked. I did stir all the ingredients well. I don’t understand why that happened. Any ideas?
It’s probably just the way the pan is heating in the oven. I suspect the outer edges cook faster than the center. I’m not quite sure how to make it cook more consistently, though. :/
I made this tonight, and it was yummy! I used a 9X13 baking dish though, and sliced my chicken thinner (next time I will cut it into bite size pieces). The only thing I altered ingredient-wise…I added some crushed red pepper for a little extra zing! Thanks for sharing the recipe =)
I have the casserole in the oven at the moment, I can’t wait to taste it.
Your fan in Dominican Republic.
I just prepared this recipe tonight and it was just amazing! I found all the ingredients here in Finland, and I will continue following more recipes from budget bytes :) I used this time whole wheat rice, and since we are just two, I did the recipe for 3 servings. Also, I placed a hot water tray on the bottom of the oven to keep the chicken moist… it never fails.
Found this on Pinterest and made it tonight. Super easy and delicious. Doubled the batch to have enough for leftovers. Thanks for the site. Always looking for recipes that are inexpensive, easy and flavorful.