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

  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.