Salsa Chicken Casserole Recipes

SALSA CHICKEN

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.

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.

SALSA CHICKEN CASSEROLE

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.

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.

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 VERDE CHICKEN CASSEROLE

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.

25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken casserole in 30 minutes or less!

4 INGREDIENT SALSA CHICKEN

Steps:

• 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.

SALSA CHICKEN CASSEROLE

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.

SALSA CHICKEN CASSEROLE

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).

SALSA CHICKEN CASSEROLE

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.