Salsa Chicken Casserole
Salsa Chicken Casserole will take dinner to a whole new level. With a quick stir-fry, this casserole can be on the table in under 30 minutes. Perfect on top of leftover white rice but works perfectly on brown rice or quinoa as well.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Cut the Chicken Breast (1 lb) into 1/2 to 1-inch strips.
step 3
In a bowl, toss the chicken and half the Taco Seasoning (1/2 packet) seasoning until combined.
step 4
In a non-stick skillet over medium-high heat, add Olive Oil (1 Tbsp). Once hot, add the chicken and sear until no longer pink, then transfer to a plate and set aside.
step 5
Add Yellow Onion (1) and Green Bell Pepper (1) to the same pan with the remaining Taco Seasoning (1/2 packet). Cook until the veggies are softened, 4-5 more minutes.
step 6
Remove from heat. Add the cooked White Rice (1 cup) and Chunky Salsa (1 jar) and stir until everything is mostly combined.
step 7
Add to a 9x13-inch casserole dish and top with the chicken, pressing it down into the rice. Sprinkle Shredded Cheddar Cheese (1 cup) over the top.
step 8
Bake for 10-15 minutes, or until the cheese is brown and bubbling and the chicken is cooked through.
step 9
Let cool, then serve with toppings like Scallions (to taste) or Sour Cream (to taste).