Recipe: Salsa Chicken Casserole

Winner, Winner! Salsa Chicken for Dinner!

This was so yummy! I was a little nervous after reading very conflicting reviews in the comments section on the original blog with the recipe. 

It is a one pot dump and bake meal so it's a very easy clean up! I prepped it on Friday and didn't cook it until Saturday.  Turned out perfect.

Salsa Chicken Casserole

Ingredients:
-1 cup rice (I used brown minute rice)
-1 cup frozen corn, thawed 
-1 can black beans, drained
-16 oz salsa
-1 cup chicken broth or water (I used water)
-1/2 T chili powder
-1/2 t oregano
-2 large chicken breast, 1.5 pounds
-1.5 cups cheese

Directions:

1. Preheat oven to 375.
2. Drain beans and thaw corn
3. Add rice, beans, corn, salsa, broth, and seasonings into an 8x8 casserole. (I used a stoneware dish probably about 9x7 and it worked fine)

4. Cut breasts into 3 pieces each
5. Push down into rice mixture as far as they will go. (mine were completely covered by the mix)

6. Cover tight with foil, bake 1 hour
7.  Test rice and chicken.  If it is ready, sprinkle cheese over top and return uncovered for a few minutes until cheese is melted.  If not, then return until rice and chicken are ready then add cheese.

It was so yummy! Didn't even need to add sour cream.  Chicken was moist and the dish was so tasty.  A winner that will be added into our rotation!  This could easily be made ahead to be a freezer meal, but I would wait to add the water until ready to cook.