When I was pining through my savory recipe index a week or two ago, trying to get it 100% updated, I quickly learned that my casserole repertoire was… lacking.
I mean, with over 30 soup recipes on that list, and only maybe 4 or 5 casserole ones? What’s the deal, man? They’re SO STINKING EASY. You throw them in a dish, bake it up, and you’re done. They feed a family, make great leftovers, and can be adjusted to whatever palettes you’re dealing with.
For instance, my son who will not east just about anything, ate this casserole like nobody’s business. I just sat and stared at him in amazement with my mouth wide open. Life’s mysteries, my friends.
This casserole was a cinch to throw together. You just dump everything in the pan, bake it up, cover it with cheese, bake it again, and call it good. Serve it with a heaping pile of taco chips, some fresh shredded romaine, and a few slices of fruit – and you’ve got a dynamite dinner everyone will polish off in minutes.
Southwestern Salsa Chicken Casserole
makes 6 medium servings
1 C uncooked white rice
1 C frozen corn kernels, thawed
15oz can black beans, drained and rinsed
16oz jar salsa
1 C chicken broth
1/2 t salt
1/2 t pepper
1/2 T chili powder
1/2 t oregano
2 raw chicken breast, thawed, sliced into 3 large pieces
1 C shredded Monterrey cheddar
1/4 C cilantro
2 green onions, sliced (I forgot this step, but am doing it next time for sure)
1. Preheat panggangan to 375 degrees. In an 8×8(ish) casserole dish add the dry rice, beans, corn, salsa, broth and dry seasonings. Stir until everything is combined.
2. Push chicken pieces into the rice/salsa mixture until they’re slightly covered. Cover with aluminum foil, bake for 60 minutes.
3. Pull casserole out of the oven, test chicken (165 degrees) and make sure rice is fluffy. Sprinkle chicken with cheese and place back in the panggangan for 5 minutes. Add sliced green onions and cilantro over the top. Serve hot.
recipe adapted from: budget bytes