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
SALSA CHICKEN CASSEROLE
Salsa Chicken Casserole bakes in one dish for a easy, mess-free weeknight dinner with a LOT of flavor!
Provided by Beth - Budget Bytes
Time 1h5m
Number Of Ingredients 10
Steps:
- 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, and oregano 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. Try to push them down as far into the liquid as they'll go. 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. 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. Add the sliced green onions on top after baking and serve hot.
Nutrition Facts : ServingSize 1 Serving, Calories 529 kcal, Carbohydrate 54.2 g, Protein 38.68 g, Fat 17.73 g, Fiber 10.12 g, Sodium 1098.3 mg
PINTO BEAN AND CHICKEN CASSEROLE
If you have a taste for Mexican and are looking for a quick and easy weeknight meal, here it is. You'll find layers of vibrant flavor and different textures in this pinto bean casserole. Suggested garnishes: chopped cilantro, sour cream, jalapenos, salsa, and black olives.
Provided by lutzflcat
Categories Main Dish Recipes Casserole Recipes Chicken
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
- Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
- Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
- Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 44.4 g, Cholesterol 69.8 mg, Fat 22 g, Fiber 9.4 g, Protein 29.7 g, SaturatedFat 11.6 g, Sodium 1626.1 mg, Sugar 2.1 g
LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE
Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.
Provided by DEBMCE4
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
- Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
- Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.4 g, Cholesterol 91.7 mg, Fat 23.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 14.2 g, Sodium 508.3 mg, Sugar 0.8 g
CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE
Make and share this Chicken, Black Bean, and Tortilla Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
- Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
- Stir in beans and chicken.
- Preheat oven to 350°.
- In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
- Top with 4 tortillas and sprinkle with 1 cup cheese.
- Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
- Top with 4 tortillas and 1 cup cheese.
- Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
- Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.
CHICKEN BAKE WITH BLACK BEANS AND SALSA
I was looking for an easy and quick oven baked chicken recipe and found this online... It was ridiculously easy and insanely delicious! I just had to share it... enjoy!
Provided by Hollyism
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
- Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
- Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
- Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.
Nutrition Facts : Calories 524.4, Fat 23.1, SaturatedFat 11.6, Cholesterol 98.4, Sodium 1669.8, Carbohydrate 46.3, Fiber 11, Sugar 8.4, Protein 37.3
SLOW COOKER BLACK BEAN AND CORN SALSA CHICKEN RECIPE
This Slow Cooker Black Bean and Corn Salsa Chicken is simple, tasty, and makes a perfect freezer meal. It is fresh, delicious, and full of flavor. You will love this recipe.
Provided by Camille Beckstrand
Categories Main Course
Time 4h5m
Number Of Ingredients 6
Steps:
- If making this into a freezer meal, label a gallon-sized resealable freezer bag with the title of the recipe and how to long to cook in the slow cooker. (If you aren't making it into a freezer meal, jump ahead to step #5).
- Dump the black beans, corn, salsa, taco seasoning, and water in the resealable bag and mix until all the ingredients are combined. Add the chicken breasts and zip the bag closed. Place in the freezer until ready to use (it will last in the freezer for up to 90 days).
- When ready to cook, remove bag from freezer and place in fridge overnight so that it can thaw. Spray slow cooker with non-stick cooking spray and dump bag ingredients into the slow cooker. Cook on high for 4-5 hours or on low for 6-7 hours (until chicken is completely done).
- Shred meat and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
- If you aren't making this into a freezer meal, dump black beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 3-4 hours or low for 5-6 hours. Shred chicken and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
Nutrition Facts : Calories 374 kcal, Carbohydrate 48 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 364 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving
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
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