SALSA CHICKEN CASSEROLE
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
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
SALSA CHICKEN CASSEROLE
Tender chicken and rice in a zesty cheesy casserole.
Provided by Holly Nilsson
Categories Casserole
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
- Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
- Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
- Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
- Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
- Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
- Serve, top with sour cream, cilantro, and corn chips, if desired.
Nutrition Facts : Calories 363 kcal, Carbohydrate 40 g, Protein 18 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 45 mg, Sodium 475 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
ZINGY SALSA CHICKEN CASSEROLE
A Zingy good dish! A special treat for your family! You can go mild, medium or hot on the salsa to flavor this delicious dish! Just add a salad and you have a complete meal! Easy! Easy!
Provided by Seasoned Cook
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 9 x 13 inch baking dish with oil.
- Add rice to baking dish. Salt and pepper chicken breasts and place on top of rice.
- Pour water over chicken and rice. Spoon salsa over chicken.
- Cover with foil and bake in a 350 degree oven for 1 hour. Uncover, sprinkle cheese on top and return to oven for 3 minutes.
Nutrition Facts : Calories 553, Fat 23.2, SaturatedFat 9.9, Cholesterol 122.5, Sodium 738, Carbohydrate 42.2, Fiber 1.8, Sugar 2.6, Protein 41.8
SALSA CHICKEN CASSEROLE
We seem to always have the items this casserole calls for on hand. I use homemade salsa but use what ever your favorite is to make it tasty! You also don't have to tear the tortillas into pieces, I do this for my kids - to make it easier for them to eat. If you don't drain the salsa it will be too soggy.
Provided by Ceezie
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray a 2 quart baking dish. Mix together the salsa and sour cream. Place torn tortilla pieces in the bottom and on the sides of the dish - just one layer. Place half the chicken on top then salt and pepper to taste. Spread a little less then half the salsa and sour cream mixture on top. Sprinkle little less then half the cheese. Then layer torn tortilla pieces, chicken, salsa/sour cream , torn tortilla pieces and finally the remainder of the cheese - making sure to top is covered.
- Cover with tinfoil and bake for 25 minutes. Remove tinfoil and bake another 10-15 minute Let sit for 10 minutes before serving.
Nutrition Facts : Calories 517.3, Fat 26.8, SaturatedFat 11.6, Cholesterol 102.6, Sodium 1086.8, Carbohydrate 34.2, Fiber 2.7, Sugar 4, Protein 34.2
SKILLET CHICKEN AND ZUCCHINI WITH CHARRED SCALLION SALSA
Baked chicken breasts have a reputation for being dry, but pan-searing bone-in, skin-on breasts before roasting them helps them render their fat. It also forms a protective coating, develops a crisp, deep-golden skin and adds an extra layer of flavor. In this one-pot recipe, zucchini is tossed with the rendered chicken fat, and everything cooks together in the oven. Swap in any seasonal, quick-roasting vegetable for the zucchini, like cherry tomatoes or asparagus, but don't skip the charred scallion and jalapeño salsa. The zingy lime, grassy herbs and barely there brown sugar really make this dish sing. If cilantro isn't your thing, basil makes a fine replacement, or try a combination of the two. Alongside? Steamed rice would be nice.
Provided by Colu Henry
Categories dinner, weekday, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Pat the chicken very dry and season generously all over with salt and pepper.
- Heat the canola or grapeseed oil in a 12-inch cast-iron pan or other large, ovenproof skillet over medium-high. Once the oil shimmers, add the chicken, skin side down, and cook undisturbed until skin turns golden brown, 5 to 7 minutes. Flip and cook another 5 minutes. Transfer the chicken to a plate.
- Remove the pan from the heat. Add the zucchini and stir to coat in the chicken fat. Season with salt and pepper. Do your best to arrange the zucchini in an even layer (some overlap is O.K.). Place the chicken, skin side up, on top of the zucchini, transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Meanwhile, make the salsa: In a medium bowl, stir together the lime juice and jalapeño; set aside. Heat a large skillet over medium. Add the scallions and cook, tossing frequently, until they begin to brown and char in spots, 4 to 6 minutes. Remove and set aside. When cool enough to touch, finely chop the scallions and toss them with the lime mixture. Stir in the cilantro, olive oil and brown sugar until the sugar dissolves. Season to taste with salt.
- Remove the chicken from the oven and transfer to a plate or a cutting board for about 5 minutes. If you want your zucchini more golden, pop it back in the oven while the chicken rests. Slice the chicken, if desired, and return it to the pan or serve it on the bone. Drizzle a few spoonfuls of the salsa over the chicken and season with flaky sea salt, if you'd like. Serve with the remaining salsa at the table.
SALSA CHICKEN AND RICE CASSEROLE
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
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.
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