Chicken Salsa Casserole
from ButerYum
makes 4 servings
Ingredients
3-4 boneless skinless chicken breast halves (whole or cut into smaller pieces)
1 cup uncooked rice (I like to use parboiled rice)
15 ounce can black beans, rinsed and drained
1 large red, yellow, or orange bell pepper, cut into 1/4-inch dice
2 cups prepared salsa
1 cup chicken stock (try my easy homemade recipe)
1 1/2 teaspoon ground cayenne
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups shredded cheddar cheese
4 scallions, sliced
Directions
Preheat oven to 375F.
In a 9x13-inch casserole dish, stir together rice, beans, bell peppers, salsa, chicken stock, and seasonings.
Nestle the chicken down into the into the salsa mixture; sprinkle chicken with salt and pepper.
Cover casserole dish with foil and bake for 45-60 minutes, or until the chicken reaches 160F.
Remove foil and sprinkle cheese all over; return to oven, uncovered, to melt cheese.
Garnish with chopped scallions.