Brenda's Salsa Chicken Casserole

by

Another great recipe from Brenda.

Ingredients:

  • 1 cup uncooked basmati rice, rinsed.
  • 1 cup corn kernels {frozen or canned}, rinsed.
  • 15 oz/ 440 ml can of Black Beans, rinsed.
  • 16 oz/ 473 ml jar of mild salsa {medium if you want some kick}.
  • 1 cup chicken broth.
  • 1 1/2 teaspoon cayenne pepper.
  • 1 teaspoon oregano.
  • 1/2 teaspoon salt.
  • 1/4 teaspoon black pepper.
  • 2 or 3 chicken broths {about 1 1/2 lbs.), cubed.
  • 1 cup shredded cheese {medium cheddar}
  • 2 green onions, sliced.

Instructions:

  • Preheat oven to 375 degrees Fahrenheit.
  • In a 8 x 10 baking dish, add all ingredients except cheese and onions. Stir to combine.
  • Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
  • Remove from the oven and sprinkle with the shredded cheese, return to oven and bake until the cheese has melted, usually a minute or two.
  • Remove from oven and top with onions and serve.