Tuesday, April 22, 2014

Salsa Chicken Casserole

When trying to eat healthy - I usually try to steer clear of the word "casserole." With it usually comes loads of calories and fat - usually. But this particular casserole doesn't have loads of those things in it - just loads of awesome! I pinned this recipe years ago - saving it... and then forgetting about it. But after making it last weekend (and then again last night for dinner!), I'm pretty sure it is going to become a regular in our household.

I made it a little differently than the original recipe does because I wanted shredded chicken instead of the whole chicken option - but either way it worked, and tasted awesome!

Salsa Chicken Casserole
PREP: 30 minutes           COOK: 30 minutes            READY IN: 60 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 2 chicken breasts, cooked and shredded
  • 1 cup rice, cooked
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 cup salsa
  • 1/2 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 cup shredded Monterey cheddar
  • 1/4 cup light sour cream 
  • 1/4 cup cilantro


  1. Preheat oven to 375º.
  2. In 8 x 8-inch pan, mix together shredded chicken, rice, black beans, corn, salsa, and chicken broth.
  3. Add in spices and mix thoroughly. 
  4. Cover pan and bake for 30 minutes (or until liquid is absorbed)
  5. Take rice out of oven and mix in cheese and sour cream.
  6. If desired, bake for additional 5 minutes.
  7. Serve topped with cilantro.


    1 serving    406 calories   9.6 g fat  54 g carbs    27 g protein    3 g sugar   

Recipe adapted from Baking with Blondie

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