Chicken Salsa And Rice Casserole Recipes

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SALSA CHICKEN AND RICE CASSEROLE



Salsa Chicken and Rice Casserole image

You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 5

Number Of Ingredients 6

1 can (10 oz) Old El Paso™ enchilada sauce
1 cup uncooked converted white rice
1 cup Old El Paso™ Thick 'n Chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained, rinsed
5 bone-in chicken breast halves with skin

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
  • Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
  • Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

Nutrition Facts : Calories 565, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1/5 of Recipe, Sodium 1750 mg, Sugar 8 g

SALSA CHICKEN AND RICE CASSEROLE



Salsa Chicken and Rice Casserole image

Make and share this Salsa Chicken and Rice Casserole recipe from Food.com.

Provided by Shawn C

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 (8 ounce) package monterey jack cheese, shredded
1/2 lb cheddar cheese, shredded
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 onion, chopped
1 1/2 cups salsa
4 cups cooked rice
4 boneless skinless chicken breasts, boiled and cut into pieces

Steps:

  • preheat oven 350*. In medium dish or bowl mix cheeses together.
  • Set aside.
  • In another bowl, combine soups, onion, salsa and mix together.
  • In a lightly greased 9 x 13 baking dish Layer 1/2 of the rice, 1/2 chicken, 1/2 of soup/salsa mix and 1/2 of cheese mixture.
  • Repeat layers.
  • Bake at 350*for about 40 minutes or until bubbly.

CHICKEN WITH RICE AND SALSA



Chicken With Rice and Salsa image

This is a great one pan stove top casserole. The chicken has great flavor and the rice is wonderful flavored by your favorite salsa.

Provided by Beth F.

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts, cut into 6-8 pieces each
1/4 cup chopped onion
2 garlic cloves, chopped
2 tablespoons cooking oil
1 1/2 cups rice (I use jasmine)
1/4-1/2 cup salsa (your favorite)
1/4 teaspoon cumin
1 (14 ounce) can chicken broth
1 cup water

Steps:

  • heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
  • remove onion mixture from pan and saute chicken pieces just to brown a little.
  • add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
  • add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.

Nutrition Facts : Calories 481.3, Fat 9.4, SaturatedFat 1.6, Cholesterol 68.4, Sodium 510.4, Carbohydrate 61, Fiber 1.5, Sugar 1.2, Protein 34.7

SALSA CHICKEN CASSEROLE



Salsa Chicken Casserole image

Make and share this Salsa Chicken Casserole recipe from Food.com.

Provided by Debbi T.

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup uncooked basmati rice, rinsed
1 cup frozen corn kernels, thawed
15 ounces can black beans, drained and rinsed
16 ounces jar salsa
1 cup chicken broth
1 1/2 teaspoons ground cayenne pepper
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large chicken breasts, thawed (about 1-1/2 pounds)
1 cup shredded cheese, blend
2 green onions, sliced

Steps:

  • Preheat the oven to 375 degrees Fahrenheit.
  • In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
  • Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
  • Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
  • Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
  • Top with green onions and serve.

Nutrition Facts : Calories 409.2, Fat 11.1, SaturatedFat 4.6, Cholesterol 43, Sodium 990, Carbohydrate 55.4, Fiber 8.2, Sugar 2.9, Protein 24.6

CHICKEN, SALSA AND RICE CASSEROLE



Chicken, Salsa and Rice Casserole image

Needed to whip up dinner with stuff I had in the house. Came up with this spanish style chicken and rice bake. Its very tasty and so comforfting, with minimal effort!

Provided by taraluvsspicy82

Categories     Chicken

Time 45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 10

1 lb boneless chicken breast, cut into bite sized pieces
1 (6 ounce) package Spanish rice mix (i use lipton or knorr)
2 tablespoons canola oil
3 tablespoons chili powder
1 tablespoon cajun seasoning
2 cups frozen sliced bell peppers
1/2 small onion, diced
2/3 cup salsa
1 cup frozen corn
1 cup colby-monterey jack cheese, shredded cheese blend

Steps:

  • cook rice according to package.
  • preheat oven to 325.
  • in a large skillet saute chicken in oil about 10 minutes. season with chili powder and cajun seasoning.
  • add peppers and onion, saute about 5-7 minutes until veggeies get tender.
  • add salsa and bring to boil. once boiling add corn, lower heat and simmer anouther 7 minutes.
  • remove from heat and combine with rice.
  • pour into casserole dish and top with cheese.
  • bake uncovered for 20-25 minutes, until cheese is browned and bubbly.

Nutrition Facts : Calories 321.4, Fat 18.5, SaturatedFat 6.2, Cholesterol 65.2, Sodium 390.3, Carbohydrate 18.2, Fiber 4.1, Sugar 2.7, Protein 23.5

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