CHICKEN, SALSA AND RICE CASSEROLE
Needed to whip up dinner with stuff I had in the house. Came up with this spanish style chicken and rice bake. Its very tasty and so comforfting, with minimal effort!
Provided by taraluvsspicy82
Categories Chicken
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 321.4, Fat 18.5, SaturatedFat 6.2, Cholesterol 65.2, Sodium 390.3, Carbohydrate 18.2, Fiber 4.1, Sugar 2.7, Protein 23.5
SALSAFIED CHICKEN AND RICE
A delicious combination of chicken, salsa, and rice to spice up any night at your dinner table.
Provided by Jamey Corrin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes. Add the broth and salsa and bring to a boil; turn off the heat and stir in the instant rice. Sprinkle Cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.
Nutrition Facts : Calories 586 calories, Carbohydrate 43.9 g, Cholesterol 127.7 mg, Fat 24.3 g, Fiber 1.8 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 1347.2 mg, Sugar 2.5 g
SALSA CHICKEN AND RICE CASSEROLE
Make and share this Salsa Chicken and Rice Casserole recipe from Food.com.
Provided by Shawn C
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven 350*. In medium dish or bowl mix cheeses together.
- Set aside.
- In another bowl, combine soups, onion, salsa and mix together.
- In a lightly greased 9 x 13 baking dish Layer 1/2 of the rice, 1/2 chicken, 1/2 of soup/salsa mix and 1/2 of cheese mixture.
- Repeat layers.
- Bake at 350*for about 40 minutes or until bubbly.
SALSA CHICKEN AND RICE CASSEROLE
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
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
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