Dinner

Salsa Chicken and Rice Casserole

Salsa Chicken and Rice Casserole

This easy Salsa Chicken Casserole is quick to make and everyone LOVES it!

Salsa Chicken and Rice Casserole

The perfect way to celebrate national rice month!

Salsa Chicken and Rice Casserole

Just made this for dinner. It’s very tasty. I added extra beans, green pepper, onion, and cooked the rice in veggie broth. I chopped fresh tomato and avocado for topping, along with the sour cream, extra cheese, and salsa. Chips for dipping and a side salad. Saving this one.

Salsa Chicken and Rice Casserole

Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 6

Ingredients:

4 C. Shredded chicken

1 ½ C. Uncooked rice that has been cooked

2 C. Shredded cheddar cheese

2 C. Shredded taco blend cheese

1 Can cream of chicken soup

1 Can cream of onion soup

⅓ C. Chopped green onions

1 ½ C. Salsa

How to make Salsa Chicken and Rice Casserole:

Step 1. Preheat the oven to 350 degrees.

Step 2. Cook the rice according to package instructions, and spread half of it on the bottom of a well-greased 9×9 baking dish.

Step 3. Add half of the chicken on top of the rice.

Step 4. Mix together the cream of chicken soup, cream of onion soup, green onions, and salsa until well combined.

a.

b.

Step 5. Spread half of the soup mixture over the chicken and top with half of the cheese.

Step 6. Repeat with another layer of the remaining rice, then chicken, soup mixture, and then the remaining cheese on top.

a.

b.

Step 7. Bake for 40 minutes.

Step 8. Let cool for 10 minutes before serving with additional chopped green onions for garnish if desired.

Enjoy!

Salsa Chicken and Rice Casserole

Now, remember to save this recipe on Pinterest for later 🙂

Salsa Chicken and Rice Casserole

Salsa Chicken and Rice Casserole

Salsa Chicken and Rice Casserole

Yield: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 4 C. Shredded chicken
  • 1 ½ C. Uncooked rice that has been cooked
  • 2 C. Shredded cheddar cheese
  • 2 C. Shredded taco blend cheese
  • 1 Can cream of chicken soup
  • 1 Can cream of onion soup
  • ⅓ C. Chopped green onions
  • 1 ½ C. Salsa

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cook the rice according to package instructions, and spread half of it on the bottom of a well-greased 9x9 baking dish.
  3. Add half of the chicken on top of the rice.
  4. Mix together the cream of chicken soup, cream of onion soup, green onions and salsa until well combined.
  5. Spread half of the soup mixture over the chicken and top with half of the cheese.
  6. Repeat with another layer of the remaining rice, then chicken, soup mixture and then the remaining cheese on top.
  7. Bake for 40 minutes.
  8. Let cool for 10 minutes before serving with additional chopped green onions for garnish if desired.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 778Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 141mgSodium: 2072mgCarbohydrates: 71gNet Carbohydrates: 0gFiber: 4gSugar: 6gSugar Alcohols: 0gProtein: 46g

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