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Chicken Salsa Casserole

1 cup Uncooked White Rice
15 ounces, weight Canned Black Beans, Rinsed And Drained
1 whole Red, Yellow, Or Orange Bell Pepper, Cut Into 1/4-inch Dice
2 cups Prepared Salsa (use Your Favorite)
1 cup Chicken Stock
1- 1/2 teaspoon Ground Cayenne
1 teaspoon Dried Oregano
1 teaspoon Kosher Salt
1/2 teaspoons Ground Black Pepper
2 cups Shredded Cheddar Cheese
4 whole Boneless, Skinless Chicken Breast Halves (whole Or Cut Into Pieces)
4 whole Scallions, Sliced (white And Green Parts)


Preheat oven to 375 degrees F. In a 9x13-inch casserole dish, stir together rice, beans, bell peppers, salsa, chicken stock, and seasonings. Nestle the chicken down into the into the salsa mixture; sprinkle chicken with salt and pepper. Cover casserole dish with foil and bake for 4560 minutes, or until chicken reaches 160 degrees F. Remove foil and sprinkle cheese all over; return to oven, uncovered, to melt cheese. Garnish with chopped scallions.

Source: tastykitchen.com