Chicken Rice And Salsa Casserole Recipes

SALSA CHICKEN RICE CASSEROLE

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.

SALSA CHICKEN AND RICE CASSEROLE

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.

CHICKEN, SALSA AND RICE CASSEROLE

Steps:

• cook rice according to package.
• preheat oven to 325.
• in a large skillet saute chicken in oil about 10 minutes. season with chili powder and cajun seasoning.
• add peppers and onion, saute about 5-7 minutes until veggeies get tender.
• add salsa and bring to boil. once boiling add corn, lower heat and simmer anouther 7 minutes.
• remove from heat and combine with rice.
• pour into casserole dish and top with cheese.
• bake uncovered for 20-25 minutes, until cheese is browned and bubbly.

MEXICAN SALSA CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
• In a medium-size skillet over medium-high heat, saute the diced onion and poblano pepper in a couple of drizzles of olive oil. Cook for about 5 minutes until softened and beginning to brown then remove from the heat.
• In a stand blender whip together the soup, milk and cream cheese until smooth.
• In a large mixing bowl, mix together the cooked rice, onion and pepper, blended sauce, chicken, pinto beans, salsa and seasonings. Mix well then pour into the baking dish.
• Top with the shredded cheese. Bake for 35-40 minutes until bubbly.
• Rest for 10 minutes before serving with pico de gallo and a dollop of sour cream. .

SALSA CHICKEN CASSEROLE

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.

SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350F
• Heat a medium sauce pot or dutch oven that has a lid over medium high heat and add in 2 Tbs oil
• Once it's heated, add in the 1/2 cup diced onion and 1.5 cups long grain white rice and stir frequently for five minutes until the onion is soft and fragrant and the rice is slightly toasted
• Next, add in 2 cups of chicken broth and 3/4 cup of jarred mild salsa and stir until it's all combined.
• Then reduce the heat to low and cover the pot with the lid and let it continue to cook over a low simmer until the rice has absorbed all the liquids (approximately 20 minutes).
• Once the rice is cooked, remove the lid and stir the rice to break it up.
• Then, in a large bowl (or in the pot, if the pot is large enough) combine the rice with 4.25 oz can of sliced black olives, 14 oz can of petite diced tomatoes, 1.5 cups sour cream, 7oz of diced green chiles, 3 cups of cooked diced or shredded chicken and half of the shredded jack cheese.
• Mix that all together and put it into a large 13 x 9 inch casserole dish.
• Smooth the mixture out in the casserole dish then cover it with aluminum foil and bake covered for 30 minutes at 350F.
• After 30 minutes and the casserole is heated through, remove the foil, add the remaining 8oz of shredded jack cheese to the top of the casserole and bake uncovered for an additional 15 - 20 minutes until the cheese on top is melted, bubbling and slightly browned.
• Remove the cooked casserole from the oven and allow it to rest out of the oven for at least 10 minute to allow the casserole to set.
• Slice the casserole into square servings and serve topped with sour cream, guacamole, avocados, cilantro, or anything you like with southwest flair!

CHICKEN WITH RICE AND SALSA

Steps:

• heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
• remove onion mixture from pan and saute chicken pieces just to brown a little.
• add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
• add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.

CHICKEN, RICE AND SALSA CASSEROLE

Steps:

• Make a light white sauce: Melt butter in small pan. Add flour, mixing well, and let cook for three minutes or so, making sure it doesn't brown. Slowly add milk, mixing well, until sauce forms. Cook sauce for maybe five minutes to thicken. Add salsa to sauce -- maybe half to two-thirds cup. Add about a cup and a half of rice, about a cup of chicken and about two tablespoons sour cream to sauce. Add more of the above as necessary to achieve creamy casserole texture. (You can add corn or other vegetables, as well.) Pour into casserole dish. Top with grated cheese and crumbs. Bake at 350 until bubbly. Serve with more salsa for topping at table.