©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Salsa Chicken Cassrole

I spotted this on Pinterest recently and made it for dinner last night.  You can find the original recipe at Budget Bytes.  I don't know why, but I just dislike the word casserole, it always makes me think of soupy, runny, mushy meals.  I would happily just call this Salsa Chicken and Rice.

Anyway, I did change it a bit and this is what I did.

1 cup uncooked rice (not instant)
1 cup frozen corn kernels (thawed)
1 (15 oz.) can black beans
1 (16 oz.) jar salsa
1 cup chicken stock
1 Tbsp chili powder
½ tsp ground oregano
1/2 tsp cumin
2 large chicken breasts
1 cup shredded cheddar cheese or Mexican Blend Cheese
A couple corn tortilla chips broken into small pieces.

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, oregano, and cumin 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.

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. (Mine was still crispy and I increased the temp to 400.  I should have added a bit more stock)

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. Serve hot and sprinkle tortilla crumbs on top for a little crunchy texture.

The rice was a bit dried out, and I really should have added just a bit more stock when I increased the temperature.  Other than that, it was pretty good.

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