Salsa Chicken Casserole Recipes

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SALSA CHICKEN RICE CASSEROLE



Salsa Chicken Rice Casserole image

Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.

Provided by Gweneth

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 9

1 ⅓ cups uncooked white rice
2 ⅔ cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 ½ cups mild salsa

Steps:

  • Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  • Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
  • Bake in preheated oven for about 40 minutes, or until bubbly.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 34.8 g, Cholesterol 88.3 mg, Fat 23.9 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 12.9 g, Sodium 1143.2 mg, Sugar 3.2 g

SALSA CHICKEN CASSEROLE



Salsa Chicken Casserole image

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

1 cup uncooked long grain white rice ($0.33)
1 cup frozen corn kernels, thawed ($0.52)
1 15oz. can black beans ($1.39)
1 16oz. jar salsa ($1.99)
1 cup chicken broth ($0.15)
1/2 Tbsp chili powder ($0.10)
1/2 tsp dried oregano ($0.03)
2 chicken breasts (about 1.5 lbs. total) ($2.99)
1 cup shredded cheddar cheese ($0.94)
2 green onions, sliced ($0.17)

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

SALSA CHICKEN CASSEROLE



Salsa Chicken Casserole image

Tender chicken and rice in a zesty cheesy casserole.

Provided by Holly Nilsson

Categories     Casserole

Time 40m

Number Of Ingredients 12

1 tablespoon olive oil
½ cup diced onion
1 diced red or green bell pepper (I used half of each)
2 cloves garlic
1 tablespoon butter
2 ¼ cup water
1 Zatarain's® Spanish Rice
1 ½ cup salsa (divided (I used medium heat and the end result was a flavorful but mild dish, adjust heat to suit your preference!))
15 ounces black beans (rinsed and drained)
⅔ cup frozen corn
2 cups rotisserie chicken (shredded)
1 cup cheddar cheese (shredded)

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 image

Salsa Chicken Casserole will take dinner to a whole new level. With a quick stir-fry, this casserole can be on the table in under 30 minutes. Perfect on top of leftover white rice but works perfectly on brown rice or quinoa as well.

Provided by SideChef

Categories     Quick and Easy     Date Night     Weeknight Dinners     Baking     30 or Less     Easy     Quick     Shellfish-Free     SideChef Original     Gluten-Free     Egg-Free     Soy-Free     Entertaining     Fall     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Oven     Stove     Walmart

Time 30m

Yield 6

Number Of Ingredients 10

1 pound Chicken Breast
1 packet Taco Seasoning
1 tablespoon Olive Oil
1 Yellow Onion
1 Green Bell Pepper
3 cup White Rice
1 jar Chunky Salsa
1 cup Shredded Cheddar Cheese
to taste Scallion
to taste Sour Cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut the Chicken Breast (1 pound) into 1/2 to 1-inch strips.
  • In a bowl, toss the chicken and half the Taco Seasoning (1/2 packet) seasoning until combined.
  • In a non-stick skillet over medium-high heat, add Olive Oil (1 tablespoon). Once hot, add the chicken and sear until no longer pink, then transfer to a plate and set aside.
  • Add Taco Seasoning (1/2 packet) and Green Bell Pepper (1) to the same pan with the remaining Yellow Onion (1). Cook until the veggies are softened, 4-5 more minutes.
  • Remove from heat. Add the White Rice (3 cup) and Chunky Salsa (1 jar) and stir until everything is mostly combined.
  • Add to a 9x13-inch casserole dish and top with the chicken, pressing it down into the rice. Sprinkle Shredded Cheddar Cheese (1 cup) over the top.
  • Bake for 10-15 minutes, or until the cheese is brown and bubbling and the chicken is cooked through.
  • Let cool, then serve with toppings like Scallion (to taste) or Sour Cream (to taste).

Nutrition Facts : Calories 114 calories, Protein 3.8 g, Fat 3.5 g, Carbohydrate 16.2 g, Fiber 0.9 g, Sugar 0.4 g, Sodium 209.7 mg, SaturatedFat 1.2 g, Cholesterol 8.5 mg, TransFat 0 g, UnsaturatedFat 1.9 g

SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

SALSA CHICKEN AND RICE CASSEROLE



Salsa Chicken and Rice Casserole image

You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 5

Number Of Ingredients 6

1 can (10 oz) Old El Paso™ enchilada sauce
1 cup uncooked converted white rice
1 cup Old El Paso™ Thick 'n Chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained, rinsed
5 bone-in chicken breast halves with skin

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
  • Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
  • Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

Nutrition Facts : Calories 565, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1/5 of Recipe, Sodium 1750 mg, Sugar 8 g

SIMPLE SALSA CHICKEN



Simple Salsa Chicken image

My husband and I prefer our food a little spicier than our children, so I created this salsa chicken recipe just for the two of us. It's now a regular menu item at our house. -Jan Cooper, Troy, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 6

2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon salt
1/3 cup salsa
2 tablespoons taco sauce
1/3 cup shredded Mexican cheese blend
Optional: Lime wedges and sliced avocado

Steps:

  • Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.

Nutrition Facts : Calories 226 calories, Fat 7g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 628mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

IMPOSSIBLY EASY SALSA CHICKEN BAKE



Impossibly Easy Salsa Chicken Bake image

Looking for a quick fix dinner solution? This recipe is guaranteed to become a part of your dinner repertoire.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 11

3 1/3 cups Original Bisquick™ mix
1 cup milk
1 tablespoon vegetable or olive oil
2 cups chopped green, red and/or yellow bell pepper (2 large)
2 cups cut-up cooked chicken
1 cup Old El Paso™ Thick 'n Chunky salsa
1 teaspoon chili powder
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1/2 cup sour cream
2 tablespoons fresh cilantro
Additional salsa, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick™ mix and milk until soft dough forms. Drop half of dough by tablespoonfuls evenly into bottom of baking dish (dough will not completely cover bottom of dish).
  • In 10-inch nonstick skillet, heat oil over medium heat. Stir in bell peppers; cook 2 to 3 minutes, stirring frequently, until just slightly crisp. Remove from heat. Stir in chicken, salsa and chili powder.
  • Spoon half of the chicken mixture over dough. Sprinkle with 1 cup of the cheese. Repeat layers with remaining dough, chicken mixture and cheese.
  • Bake 25 to 30 minutes or until golden brown and biscuits in center are cooked. Top each serving with dollop of sour cream and fresh cilantro. Serve with additional salsa.

Nutrition Facts : Calories 460, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 8 g, TransFat 1 1/2 g

SALSA VERDE CHICKEN CASSEROLE



Salsa Verde Chicken Casserole image

This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it's ready in only half an hour! -Janet McCormick, Proctorville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 cups shredded rotisserie chicken
1 cup sour cream
1-1/2 cups salsa verde, divided
8 corn tortillas (6 inches)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups shredded Monterey Jack cheese
Optional toppings: Avocado slices, thinly sliced green onions or fresh cilantro leaves

Steps:

  • In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

Nutrition Facts : Calories 400 calories, Fat 23g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 637mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

SALSA CHICKEN CASSEROLE



Salsa Chicken Casserole image

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

1 cup uncooked basmati rice, rinsed
1 cup frozen corn kernels, thawed
15 ounces can black beans, drained and rinsed
16 ounces jar salsa
1 cup chicken broth
1 1/2 teaspoons ground cayenne pepper
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large chicken breasts, thawed (about 1-1/2 pounds)
1 cup shredded cheese, blend
2 green onions, sliced

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

MILLION DOLLAR CHICKEN CASSEROLE



Million Dollar Chicken Casserole image

Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.

Provided by Amanda Stanfield

Categories     Chicken Casserole

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (10.5 ounce) can cream of chicken soup
1 cup cottage cheese
½ cup sour cream
4 ounces cream cheese, at room temperature
1 ½ teaspoons Creole seasoning
½ teaspoon onion powder
1 teaspoon garlic powder, divided
5 cups shredded rotisserie chicken
1 cup finely chopped yellow onion
1 tablespoon chopped fresh parsley
30 buttery round crackers (such as Ritz®), crushed
4 tablespoons unsalted butter, melted
1 cup shredded mozzarella cheese
1 teaspoon sliced scallions, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
  • Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
  • Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
  • Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg

EASY SALSA CHICKEN BAKE



Easy Salsa Chicken Bake image

Bite-sized pieces of chicken breast and white rice are topped with salsa and cheese in this easy, quick-to-make casserole.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 4 servings.

Number Of Ingredients 7

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups instant white rice, uncooked
2 cups boiling water
1 red pepper, chopped
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
3/4 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 400°F.
  • Combine all ingredients except salsa and cheese in 8-inch square baking dish; cover.
  • Bake 35 min. or until chicken is done.
  • Top with salsa and cheese; bake, uncovered, 10 min. or until cheese is melted and liquid is absorbed.

Nutrition Facts : Calories 460, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1120 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 3 g, Protein 36 g

SALSA CHICKEN CASSEROLE



Salsa Chicken Casserole image

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

3 chicken breasts, cooked and cubed
salt
pepper
1 cup salsa (drained)
1/2 cup sour cream
3 tortillas
1 -2 cup cheese (I use longhorn)

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

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From thechirpingmoms.com


SALSA VERDE CHICKEN AND RICE CASSEROLE - THE ROASTED ROOT
2022-05-03 Add the bell peppers, garlic, chopped chicken, chili powder, white rice, and corn to a large (13” x 9”) casserole dish or baking dish. Stir in the salsa verde, chicken broth, and sea salt and stir well. Similarly, stir in half (1 cup) of the grated cheese. Cover the casserole dish with foil and bake for 45 minutes.
From theroastedroot.net


SALSA VERDE CHICKEN CASSEROLE RECIPE | SOUTHERN LIVING
Learn how to make Salsa Verde Chicken Casserole. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From southernliving.com


SALSA CHICKEN CASSEROLE | ZATARAIN'S - MCCORMICK.COM
1 Preheat oven to 375°F and lightly grease an 11x7-inch casserole dish with butter. Set aside. 2 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.
From mccormick.com


SALSA CHICKEN AND RICE CASSEROLE - SWEET PEA'S KITCHEN
2020-11-11 Step 2. Cook the rice according to package instructions, and spread half of it on the bottom of a well-greased 9×9 baking dish. Step 3. Add half of the chicken on top of the rice. Step 4. Mix together the cream of chicken soup, cream of onion soup, green onions, and salsa until well combined. a.
From sweetpeaskitchen.com


MEXICAN CHICKEN AND RICE BAKE - 40 APRONS
2022-07-22 Instructions. Preheat oven to 400° Fahrenheit. Lightly spray casserole dish with cooking spray and set aside. Lay chicken breasts on cutting board. Season with plenty of salt and black pepper, then sprinkle ½ tablespoon taco seasoning over chicken. Flip chicken breasts over and repeat on other side. Set aside.
From 40aprons.com


BEST CHICKEN, TORTILLA AND SALSA VERDE CASSEROLE RECIPE - HOW TO …
Spread about half of the chicken-bean mixture on top of the tortillas, then top with ¼ cup of the crema. Repeat the layering with another 2⅓ tortillas, the remaining chicken mixture and another ¼ cup crema. Layer on the remaining tortillas, then pour on the remaining salsa. Drizzle with the remaining 2 tablespoons crema, followed by the ...
From 177milkstreet.com


CHEESY SALSA BAKED CHICKEN AND RICE RECIPE - COOK WITH …
Directions. Stir the soup, salsa, water, 1 teaspoon chili powder and rice in a 11x7-inch (2.5-L) baking dish. Top with the chicken. Sprinkle the chicken with the remaining 1 teaspoon chili powder. Cover the baking dish. Bake in 400°F oven for 35 minutes or until the chicken is cooked through and the rice is tender. Uncover the baking dish.
From cookwithcampbells.ca


25 BEST CHICKEN CASSEROLE RECIPES - INSANELY GOOD
2022-06-04 16. Lemon Chicken Rice Casserole. You can have this creamy, somewhat zesty casserole ready for the oven in 10 minutes or less. All you’ll need is chicken, rice, cream of mushroom soup, dry onion soup mix, chicken broth, lemon juice, mushrooms, parsley, and a lemon. It’s a simple dinner the whole family will love.
From insanelygoodrecipes.com


CHICKEN BAKE WITH BLACK BEANS, CORN, AND SALSA RECIPE
2021-12-11 Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray. The Spruce / Eric Kleinberg. Season chicken with salt and pepper. The Spruce / Eric Kleinberg. Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
From thespruceeats.com


4 INGREDIENT SALSA CHICKEN {30 MIN MEAL} - SPEND WITH PENNIES
2020-08-19 Instructions. Preheat oven to 375°F. Toss chicken breasts with taco seasoning. Top each chicken breast with salsa. Bake 25-30 minutes or until chicken reaches 165°F. Top with cheese and broil 1-2 minutes. Optional: Add your favorite taco toppings as desired.
From spendwithpennies.com


43 BEST CHICKEN CASSEROLE RECIPES - CHEFS & RECIPES
Sprinkle the cooked chicken on the bottom of the baking dish. In a small dish, combine the mushroom soup and sour cream. Spread the soup mixture over the chicken pieces. Prepare the stuffing mix with 1 1/2 cups chicken stock and 1/4 cup butter, according to …
From chefsandrecipes.com


SALSA CHICKEN RICE CASSEROLE (FOR TWO) • ZONA COOKS
2018-12-31 How to make Salsa Chicken and Rice Bake: Preheat the oven to 375 degrees F (190 C). Dice the chicken into bite sized pieces. Spray two 18.6 ounce oven safe baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes. Spread the rice into each dish, divided evenly, and pour the unsalted chicken broth into each dish, divided ...
From zonacooks.com


SALSA VERDE CHICKEN TORTILLA CASSEROLE - SIMPLY SCRATCH
2017-10-18 Instructions. Preheat your oven to 375°. Heat the oil in a skillet on medium-low and sauté onions until softened and translucent, about 8 minutes. Add in garlic and cook 1 to 2 minutes. Then place the onions and garlic along with the green chiles into a bowl with the cooked and shredded chicken, stir to combine.
From simplyscratch.com


SALSA CHICKEN - THE COZY COOK
2022-05-03 Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside. Spread the softened cream cheese in an even layer on the bottom of a 9 x 13 inch baking dish. (You can also use a round 12-inch baking dish.) Spread the refried beans on top, then add the salsa, followed by the chicken.
From thecozycook.com


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