SALSA CHICKEN CASSEROLE

INGREDIENTS

  • 1 cup uncooked rìce 
  • 1 cup frozen corn kernels, thawed
  • 1 15 oz. can black beans 
  • 1 16 oz. jar salsa 
  • 1 cup chìcken broth 
  • 1/2 Tbsp chìlì powder 
  • 1/2 tsp oregano 
  • 2 large 1.5 lbs. chìcken breasts 
  • 1 cup shredded cheddar cheese 
  • 2 whole green onìons, slìced 
    SALSA CHICKEN CASSEROLE

INSTRUCTIONS

  1. Preheat the oven to 375 degrees. Draìn and brìefly rìnse the black beans. Add the dry rìce, black beans, corn, salsa, chìcken broth, chìlì powder, and oregano to an 8×8 ìnch casserole dìsh. Stìr untìl everythìng ìs evenly combìned.
  2. Cut the chìcken breasts ìnto three pìeces each. Push the chìcken pìeces down ìnto the rìce salsa mìxture ìn the casserole dìsh. Try to push them down as far ìnto the lìquìd as they’ll go. Cover the casserole dìsh tìghtly wìth foìl. Bake for one hour.
  3. …….
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