Salsa Chicken Casserole

Prep time: - 5 mins

Cook time: - 1 hour

Total time: - 1 hour 5 mins



1 cup uncooked rice
1 cup frozen corn (thawed)
1 15-ounce can black beans
1 16-ounce jar salsa
1 cup chicken broth
½ tbsp chili powder
½ tsp oregano
2 large boneless chicken breasts (approximately 1.5 lbs)
1 cup shredded cheddar cheese
2 whole green onions sliced


  1. 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 8x8 inch casserole dish. Stir until everything is evenly combined.
  2. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish as far into the liquid as possible.  Cover the casserole dish tightly with foil. Bake for one hour.
  3. Remove the casserole from the oven and test the rice with a fork to make sure it's tender. If not, recover the dish and return it to the oven for up to 15 minutes more.  When the rice is tender, sprinkle the cheese over the top and return to the oven until the cheese is melted. Add the slice green onions on the top after baking and serve hot.