This recipe was inspired by an unusual source - a facebook video. I don't usually pay attention to unsolicited videos on facebook, but this one caught my eye because it featured salsa. I could eat salsa every day of my life so I was eager to put my twist on the dish. So very glad I did - it was amazing. If you're sensitive to spicy foods, use mild salsa and dial back on the amount of cayenne.
Chicken Salsa Casserole
makes 4 servings
- 3-4 boneless skinless chicken breast halves (whole or cut into smaller pieces)
- 1 cup uncooked rice (I like to use parboiled rice)
- 15 ounce can black beans, rinsed and drained
- 1 large red, yellow, or orange bell pepper, cut into 1/4-inch dice
- 2 cups prepared salsa
- 1 cup chicken stock (try my easy homemade recipe)
- 1 1/2 teaspoon ground cayenne
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 4 scallions, sliced
- Preheat oven to 375F.
- In a 9x13-inch casserole dish, stir together rice, beans, bell peppers, salsa, chicken stock, and seasonings.
- Nestle the chicken down into the into the salsa mixture; sprinkle chicken with salt and pepper.
- Cover casserole dish with foil and bake for 45-60 minutes, or until the chicken reaches 160F.
- Remove foil and sprinkle cheese all over; return to oven, uncovered, to melt cheese.
- Garnish with chopped scallions.