Salsa Chicken Casserole

9 90 418
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 6
Salsa Chicken Casserole
Health Rating


1 can (15oz) Black beans, canned
1 cup, shredded Cheddar cheese
681 gm Chicken breast, boneless, skinless (2 large)
1 cup Chicken broth (stock)
1/2 tbsp Chili powder
1 cup Frozen yellow corn kernels (thawed)
2 stalk(s) Green onion, scallion, ramp (sliced)
454 gm Salsa, ready-to-serve (1 jar)
1 cup White rice, long-grain, dry


Preheat the oven to 375°F.

Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8” x 8” square casserole dish. Stir until everything is evenly combined.

Cut the chicken breasts into three pieces each. In the casserole dish, push the chicken pieces down into the rice-salsa mixture. 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, and 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 another 10–15 minutes. 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.


Nutrition Facts

Per Portion

Calories 418
Calories from fat 84
Calories from saturated fat 43
Total Fat 9.3 g
Saturated Fat 4.8 g
Trans Fat 0
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.6 g
Cholesterol 86 mg
Sodium 1105 mg
Potassium 863 mg
Total Carbohydrate 48 g
Dietary Fiber 7.4 g
Sugars 4.0 g
Protein 39 g

Dietary servings

Per Portion

Grain 0.9
Meat 1.3
Meat Alternative 0.4
Milk Alternative 0.4
Vegetables 1.5

Energy sources