Chicken Salsa Casserole

from ButerYum
makes 4 servings


  • 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


  1. Preheat oven to 375F.
  2. In a 9x13-inch casserole dish, stir together rice, beans, bell peppers, salsa, chicken stock, and seasonings.  
  3. Nestle the chicken down into the into the salsa mixture; sprinkle chicken with salt and pepper.
  4. Cover casserole dish with foil and bake for 45-60 minutes, or until the chicken reaches 160F.  
  5. Remove foil and sprinkle cheese all over; return to oven, uncovered, to melt cheese.
  6. Garnish with chopped scallions.