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Salsa Chicken Rice Casserole

A simple, hearty casserole combining shredded chicken, salsa, rice, and cheese, perfect for busy weeknights.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup salsa
  • 1 cup cooked rice
  • 1 can black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Combine shredded chicken, salsa, cooked rice, black beans, corn, and cumin in a large mixing bowl. Mix well.
  3. Season with salt and pepper to taste.
  4. Pour the mixture into a greased 9×13 inch casserole dish.
  5. Sprinkle shredded cheese over the top.
  6. Bake for 25-30 minutes, or until heated through and the cheese is melted.
  7. Garnish with chopped cilantro before serving.

Notes

Feel free to add extra veggies or adjust the level of spiciness by choosing a salsa that suits your taste.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Paleo

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 85mg

Keywords: casserole, chicken, salsa, easy dinner, weeknight meal