If you like burritos but hate the work, try this Easy Baked Salsa Chicken casserole. It tastes like a burrito without the tortilla and is way easier to make when feeding a crowd. This is a layered dish, so think of it like a “Mexican lasagna” but made with rice instead of pasta.
What’s In Baked Salsa Chicken?
To make this fun dish you will need:
- Cooked rice
- Cooked chicken breast
- Shredded Colby-Jack cheese
- Condensed cream of chicken soup
- Condensed cream of mushroom soup
- Onion
- Red bell pepper
- Medium salsa (or your favorite)
- Dried cumin
- Dried coriander
- Dried parsley
How Can I Make an Easy Baked Salsa Chicken Casserole?
- Start by preheating the oven to 350 F.
- Make the sauce: combine the condensed cream of chicken soup, condensed cream of mushroom soup, chopped onion, chopped red bell pepper, salsa, cumin, coriander, and parsley.
- Spray a 9×13-inch casserole dish with cooking spray.
- Spread half of the cooked rice evenly into the bottom of the baking dish.
- Sprinkle half of the cooked chicken over the rice.
- Spoon half of the sauce evenly over the chicken.
- Repeat the layers and sprinkle the shredded Colby-Jack evenly over the sauce.
- Bake for 40 mins until the cheese is melted and bubbly.
Recipe Variations:
- Add drained black beans and whole kernel corn to the sauce
- For added heat, add chopped jalapenos to the sauce
- Add chopped crumbled bacon
- Top the casserole with chopped cilantro
Other Chicken Casserole Recipes For You:
- Best Boneless Chicken Casserole
- Easy Chicken and Rice Casserole
- Loaded Chicken and Potato Casserole
- Chicken Cordon Bleu Casserole
- Chicken Pot Pie Casserole
Easy Baked Salsa Chicken
Easy Baked Salsa Chicken tastes like a burrito without the tortilla and is way easier to make when feeding a crowd!
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Servings: 8
Calories: 496kcal
Ingredients
- 4 cups white rice, cooked
- 4 boneless, skinless chicken breasts, cooked and cubed
- 4 cups Colby-Jack cheese, shredded
- 1- 10.75 oz can condensed cream of chicken soup
- 1- 10.75 oz can condensed cream of mushroom soup
- ½ cup white onion, chopped
- ½ cup red bell pepper, chopped
- 1-15 oz jar medium salsa, or your favorite
- 1 tsp dried cumin
- 1 tsp dried coriander
- 1 tsp dried parsley
Instructions
- Start by preheating the oven to 350 F.
- Make the sauce: combine the condensed cream of chicken soup, condensed cream of mushroom soup, chopped onion, chopped red bell pepper, salsa, cumin, coriander, and parsley.
- Spray a 9x13-inch casserole dish with cooking spray.
- Spread half of the cooked rice evenly into the bottom of the baking dish.
- Sprinkle half of the cooked chicken over the rice.
- Spoon half of the sauce evenly over the chicken.
- Repeat the layers and sprinkle the shredded Colby-Jack evenly over the sauce.
- Bake for 40 mins until the cheese is melted and bubbly.
Notes
- If you like dark meat better, use cooked chicken thighs instead.
- You can also use leftover rotisserie chicken.
Nutrition
Calories: 496kcal | Carbohydrates: 30g | Protein: 37g | Fat: 24g
