Salsa Chicken Casserole {Freezer Friendly}
Just a few simple ingredients are needed to create this yummy chicken casserole with a Mexican flair.
Servings 6
Ingredients
- ¾ c uncooked rice
- 1 ¾ c chicken broth
- 1 lb boneless skinless chicken breast, cut butterfly style
- ½ c salsa
- 1 packet taco seasoning mix
- 1 c shredded Mexican cheese blend
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F.
- Place rice, olive oil, chicken broth, and 1 teaspoon of the taco seasoning into a 9" x 13" baking dish. Combine ingredients.
- Place chicken breasts and the rest of the taco seasoning into a large zip lock bag; shake bag to fully coat chicken.
- Place chicken on top of the ingredients already in the 9" x 13" dish. Pour salsa on top and cover to bake.
- Bake for about 30 minutes, then stir and add cheese. Recover, and bake for another 15 minutes. After about 45 minutes total, check to see if rice and chicken are done. If not, recover and bake until rice is tender and chicken is fully cook.
- Let dish cool slightly and stir dish to serve immediately. To freeze, let cool completely. Cover with plastic wrap and lid and put in freezer. To prepare, thaw in refrigerator. Warm individual portions in the microwave or the full dish in the oven at 375°F (covered but remove plastic wrap).