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Salsa Chicken Bake



This Salsa Chicken Bake couldn’t be easier to make.  Just dump the ingredients into a baking dish and let it bake.


1 Cups Uncooked White Rice
1 Cup Frozen Corn
15 oz Can Black Beans, drained and rinsed
16 oz Jar Salsa
1 Cup Chicken Broth
1/2 Tablespoon Chili Powder
1/2 teaspoon Oregano
2 Large Chicken Breasts (about 1.5 lbs), cut into 3 pieces each
1 Cup Shredded Gouda or Cheddar Cheese


Preheat oven to 375°F.

Stir together rice, corn, beans, salsa, broth, chili powder and oregano in an 8 inch casserole dish.  Place the chicken on top and press down into the liquid.

Cover with foil and bake until rice is tender about 60-75 minutes.  Remove foil.  Sprinkle cheese on top and let melt in over for a couple minutes.

Yield: 4-6 Servings

-Recipe from Budget Bytes