Salsa Chicken and Rice Casserole

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Are your friends and family excited to meet the new baby? Serve up a freezer-friendly meal that is quick to reheat and feeds a big group.

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After nine months of waiting, it is so much fun to finally be able to show off your new baby. What isn’t so much fun, is feeding several people after a long day of being a new mom. Heck, feeding yourself is hard enough. Instead of worrying about what to feed visitors, thaw this in the fridge the night before, heat it up for 30 minutes in the oven, and then let your guests dig in while they take turns oohing and ahhing over your little nugget.

This casserole is packed with protein to fuel you for those late-night feedings and you can customize the flavor and heat level by choosing your favorite salsa and toppings.

What ingredients do I need to make salsa chicken and rice casserole?

• White long grain rice

• Salsa- pick your favorite kind. You can also mix different types.

• Chicken breasts or tenders- boneless and skinless.

• Black beans

• Canned corn

• Taco seasoning

• Salt

• Cumin

• Cheese- I prefer a Mexican blend or pepper jack.

• Toppings- sour cream, cilantro, guacamole… any of your faves!

Helpful products to make this recipe:

• Baking dish

Can I make this casserole vegetarian?

You can substitute the chicken with about four cups of diced veggies and/or extra beans. Bell peppers, onions, mushrooms, and pinto beans are some good options.

What if I want to serve this immediately instead of freezing?

Follow the directions until it’s time to bake. Bake for 20 minutes, add the cheese, and then bake for an additional 10-15 minutes or until the chicken is cooked through and the cheese is melted. Serve with your favorite toppings and store leftovers in a covered container in the fridge for up to one week.

How do I store leftovers?

Put leftovers in a covered container and store in the fridge for up to one week.

Did You Make This Recipe?

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Ingredients:

For the rice:

• 2 cups uncooked long grain white rice, rinsed and drained

• 24oz salsa of choice

• 32oz water

• 1 ½ tsp salt

• 1 tsp cumin

For the casserole

• 16oz boneless skinless chicken breasts or tenders

• 1 Tbsp taco seasoning

• 15.25oz can of black beans, rinsed and drained

• 15.25oz can of corn

For reheating and serving:

• 8oz Mexican blend or pepper jack cheese (you don’t have to use all of it).

• Toppings of choice

Directions:

For the rice:

1. Rinse the rice (this keeps it from getting sticky)

2. Add all of the ingredients to a medium pot and mix together

3. Cover with a lid and bring the rice mixture to a boil and then reduce to a simmer

4. Cook until all of the liquid is absorbed and holes appear (about 45 minutes)

For the casserole:

1. Preheat the oven to 350 degrees

2. Dice the chicken breasts into cubes, coat them with taco seasoning and add to a 9x13 baking dish

3. Add all of the remaining ingredients except for the cheese to the baking dish

4. Once the rice is cooked, add it to the baking dish and mix everything together

5. Bake the casserole for 30 minutes or until the chicken is cooked through

6. Let it cool completely and then cover with an airtight lid and freeze for up to six months

To reheat:

1. Thaw the casserole overnight

2. Preheat the oven to 350 degrees

3. Remove the lid and bake for 20 minutes

4. Add the cheese and cook for another 10-15 minutes or until the cheese is melted

5. Serve with your favorite toppings