Description

This Cheesy Salsa Chicken and Rice Bake is a hearty, flavorful one-dish meal perfect for weeknight dinners. Combining tender shredded chicken, cooked rice, and a zesty blend of salsa and spices, this casserole is topped with melted cheddar cheese for a comforting, delicious dish. With easy prep and baking steps, it’s ideal for busy cooks seeking a tasty and satisfying meal.

Ingredients

Scale

Main Ingredients

2 cups cooked rice (white or brown)
2 cups cooked, shredded chicken (can use rotisserie chicken for convenience)
1 ½ cups salsa (mild, medium, or hot, depending on your preference)
1 cup corn (canned or frozen)
1 cup black beans (canned, rinsed and drained)
1 ½ cups shredded cheddar cheese (or a cheese blend)

Spices and Seasonings

1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
Salt and pepper to taste

Other

1 tablespoon olive oil (for greasing)
Fresh cilantro for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and make cleanup easier.
Mix Ingredients: In a large mixing bowl, combine the cooked rice, shredded chicken, salsa, corn, black beans, half of the shredded cheddar cheese, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Stir well until all ingredients are evenly mixed.
Transfer to Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly for uniform cooking.
Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly over the top of the rice and chicken mixture for a rich, cheesy crust.
Bake: Cover the dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 25 minutes.
Finish Baking: Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Cool and Serve: Remove the casserole from the oven and allow it to cool for about 5 minutes. Garnish with fresh cilantro if desired. Serve warm and enjoy this comforting meal.

Notes

You can use either white or brown rice based on your preference.
Rotisserie chicken is a great time-saver for this recipe.
Adjust the salsa heat level to suit your taste—mild, medium, or hot.
For a thicker casserole, drain excess liquid from canned corn and beans thoroughly.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish, Casserole
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 330
Sugar: 3g
Sodium: 580mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 26g
Cholesterol: 65mg

Keywords: cheesy salsa chicken bake, chicken and rice casserole, easy chicken dinner, Mexican chicken casserole, baked chicken and rice