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Easy Baked Salsa Chicken (1)

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!
5 from 5 votes
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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

 
  1. If you like dark meat better, use cooked chicken thighs instead.
  2. You can also use leftover rotisserie chicken.
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Nutrition

Calories: 496kcal | Carbohydrates: 30g | Protein: 37g | Fat: 24g