Dump-and-Bake Salsa Chicken Rice Casserole
This Dump-and-Bake Salsa Chicken Rice Casserole is a simple and flavorful one-dish meal perfect for a weeknight dinner. Just combine chicken, rice, salsa, and spices, bake until tender, then top with cheese for a cheesy finish.
Equipment
- oven
- baking dish
- aluminum foil
Ingredients
Main Ingredients
- 1 ½ lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 2 cups uncooked long-grain white rice not instant
- 1 black beans rinsed and drained (optional)
- 1 corn drained (optional)
- 3 cups chicken broth
- 1 salsa mild, medium, or hot
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 cups shredded Monterey Jack or Mexican blend cheese
Instructions
Cooking Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In the prepared baking dish, combine the diced chicken, uncooked rice, black beans (if using), corn (if using), chicken broth, salsa, chili powder, cumin, and garlic powder, then season with salt and pepper.
- Stir all ingredients thoroughly, ensuring the rice is submerged and evenly distributed.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Carefully remove the foil, gently stir the casserole, and sprinkle the shredded cheese evenly over the top.
- Return the uncovered dish to the oven for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, optionally broiling for extra browning.
- Allow the casserole to rest for 5-10 minutes before serving.
Notes
For a spicier casserole, use hot salsa and add a pinch of cayenne pepper. This casserole is also great for meal prep; simply store leftovers in an airtight container in the refrigerator for up to 3-4 days.