Easy Salsa Chicken Casserole Recipe

This easy Salsa Chicken Casserole Recipe is so delicious! It’s great for busy families on a weeknights or even entertaining because it can be made ahead.

Get ready for deliciousness that your whole family will love! I’ve been using salsa in sauces and casseroles for years! But, I realized I hadn’t published a recipe using salsa, so here is my easy Salsa Chicken Casserole Recipe! This dish is filled with so much flavor you won’t believe it was so easy to make.

You get hearty seasoned chicken with tangy chunky salsa that cooks with the rice, black beans, cilantro, scallions, and smoky Mexican seasonings. Then the whole thing is topped with melty cheese. Every bite is mouthwatering delicious.

The best part of this Mexican chicken casserole is that the rice and and everything else cooks in the one casserole dish! This is an easy recipe to make on a Sunday and enjoy on a busy weeknight.

Do you meal plan your dinners?  It makes weeknights so much easier!  Check out my Meal Planning Theme Night Recipes. Then add this one to your Taco Tuesdays meal planning calendar!

One Pot Recipe – Rice cooks in the casserole!

First, I admit that this recipe recommends first searing the chicken. So, technically, this is not a one pot recipe. However, the fact that you can cook the rice in the casserole is a plus plus plus for me! That means that you can clean the pan while dinner cooks and only have the one casserole dish to clean after the meal!

Simple Ingredients and Substitutes

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

Chicken Ingredients

• Chicken Breast, boneless skinless – I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners. You can also use chicken tenders or boneless, skinless chicken thighs.
• Seasoning – Chili Powder, Cumin, Salt – You can add or swap the chili powder or cumin for Smoked Paprika. You can also use your favorite Taco Seasoning blend in place of the chili powder and cumin!
• Olive Oil – This is for browning the chicken in a pan. Use any cooking oil that you prefer, such as vegetable.

Casserole Ingredients

• White Long Grain Rice, uncooked – Any white rice will work, just be sure to rinse it so it has less starch and is less likely to get gummy in the casserole. You can substitute with brown rice, but it may take a bit longer to cook, so test it and add another 5-10 minutes if needed. You can also soak it in hot water for 10 minutes to give it a headstart on the cooking.
• Cooked Black Beans, canned (or 1 cup, 6 oz, dry beans soaked overnight) – You can substitute pinto beans or any other canned beans that you have on hand (with the exception of green beans that can become mush). You can also use dry black beans, just be sure to cook them thoroughly before adding them to the casserole.
• Chunky Tomato Salsa – I love chunky chunky salsa with a medium heat in this recipe. You can select any brand and style of salsa, but honestly, the chunkier the better in this recipe. If you don’t have salsa, you can also use a can of diced tomatoes with green chilies.
• Chicken broth or stock, unsalted – You can also use, vegetable broth or stock or Beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
• Fresh Cilantro – Cilantro adds classic Mexican flavor and a touch of color to this casserole. You can substitute with parsley or just eliminate.
• Scallions – The scallions, also called green onions or spring onions, in this recipe provide the onion flavor, but you could also use grated or diced onion or 2 teaspoons of onion powder or a tablespoon of onion flakes.
• Seasonings – Garlic Powder, Chili Powder, Cumin, Oregano, Salt. You can add or swap the chili powder or cumin for Smoked Paprika. Fresh garlic is also a great swap in for the garlic powder. You can also use your favorite Taco Seasoning blend!
• Shredded Cheese Cheddar – I like to shred my own cheese to avoid fillers and stabilizers. But of course, you can buy pre-shredded cheese to save time. Monterey Jack cheese, Pepper Jack, Mozzarella, or any other melting shredded cheese will work!

Optional Toppings

• Sour Cream – This is a garnish so if you don’t want it, you can eliminate it or substitute in plain greek yogurt.
• Fresh Cilantro – Fresh cilantro adds a beautiful vibrant flavor.
• Fresh Tomatoes – I used on the vine tomatoes, but beefsteak, plum, or even grape tomatoes will work.

See recipe card for quantities.

Simple Equipment

For this recipe, you need a large casserole dish that’s approximately 10×12, 12×12, 10×13 or similar.

and a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

Oh, and mincing garlic is made super easy with a Garlic Press.

Time Saving Prep-Ahead Steps

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

If your chicken is not already cut into thin strips, do that now. Sprinkle the chili powder, cumin, and salt over the chicken, then rub the seasonings to coat all of the chicken.

Thin Slice the scallions. ¾ will go into the casserole, ¼ will be saved for the top.

Cooking this Salsa Chicken Casserole Recipe

Preheat oven to 400 F degrees.

Rinse the rice under warm water in a strainer until the water runs clear, then add to the casserole dish.

Get your favorite chunky salsa. The chunkier, the better in my opinion.

To the casserole dish, add the salsa, black beans, chicken broth, cilantro, scallions, and seasonings.

Stir to combine all of the ingredients.

Preheat a skillet on medium-high heat, add a teaspoon of Olive Oil and spread around. Add the chicken breasts strips to the hot skillet.

Cook for 2-3 minutes on each side just to get browned.

Add the chicken to the rice mixture. Stir to combine the chicken mixture.

Tightly cover with a lid or aluminum foil. Bake in oven for 30 minutes.

After 30 minutes, remove the casserole from the oven and add a layer of cheese. Place back in the oven uncovered for 10 minutes until the cheese is golden brown and melted.

Plate, drizzle with sour cream, sprinkle with diced tomatoes, and garnish with scallions.

Variations on this Salsa Chicken Casserole

Have fun with this chicken rice casserole recipe!  Here are a few ideas for variations.

• Spicy – I used a spicy salsa, but it you want to give this more of a kick you can add chili pepper flakes, cayenne pepper, jalapenos, or hot sauce.
• Ground beef – Instead of chicken, make this recipe with ground beef! You will still want to brown the meat ahead with the spices and then add it to the casserole.
• Tortilla layered – For even more Taco flavor, add to the bottom of the casserole dish a layer of corn tortillas, then add another layer on top. You could also mix in crushed tortilla chips so that the corn flavor is in every bite of the casserole.
• Vegetarian – You can easily make this vegetarian by replacing the chicken with double the beans and more veggies. Red bell peppers, green peppers, onions, zucchini, and mushrooms are all great additions! You will also want to swap out the chicken broth for vegetable broth.

Salsa Chicken Casserole Recipe FAQs

Can I Use Ground Beef In This Chicken Casserole?

You can use ground chicken, ground turkey, or ground pork in this casserole. Simply replace the chicken breast with a pound of ground meat. Brown the meat in the pan with the seasonings just as you would the chicken breast. Then follow the instructions for adding it to the casserole.

Can I Use Shredded Chicken Instead Of Raw Chicken?

You can use pre-cooked or leftover shredded chicken breasts instead of raw chicken in this Salsa Chicken Casserole recipe. You will need about 3-4 cups shredded chicken that you will toss in a bowl with the seasoning meant to cook the cook. Then add the shredded chicken the same way in the instructions for the browned chicken.

Are There Any Other Garnishes That I Can Add To This Casserole?

There are so many Mexican flavors and toppings that you can add so add any of your favorite toppings! In addition to the sour cream, tomatoes, scallions, guacamole, additional salsa, fresh salsa or pico de gallo, salsa verde, crushed tortilla chips, black olives, pickled onions, or jalapeno slices. Feel free to add any of your favorite taco fixings.

Can I Freeze this Salsa Chicken Casserole Recipe?

Yes, this chicken casserole can be frozen after baking, making it a fantastic freezer meal option. Cool it first in the fridge. Store it in an airtight container in the freezer and it will last for up to 6 months. To thaw, place in the refrigerator 24 hours in advance of cooking. Then place in a 400 degree oven for 30 minutes minutes covered then 10 minutes uncovered. You can sprinkle fresh cheese on top to melt during the last 10 minutes.

Want More Mexican Recipes like this?

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Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Easy Salsa Chicken Casserole Recipe

Carrie Tyler

This easy Salsa Chicken Casserole Recipe is filled with so much flavor you won’t believe it was so easy to make. You get hearty seasoned chicken with tangy chunky salsa that cooks with the rice, black beans, cilantro, scallions, and smoky Mexican seasonings. Then the whole thing is topped with melty cheese. Every bite is mouthwatering delicious. The best part is that the rice and and everything else cooks in the one casserole dish! This is a great one to make on a Sunday and enjoy on a busy weeknight.

Print Recipe Save RecipeSaved! Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 6 servings

Ingredients

  

Chicken

• 1 lb Chicken Breast boneless skinless
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 tablespoon Extra Virgin Olive Oil

Casserole

• 1 ½ cup White Long Grain Rice, uncooked
• 15 oz Cooked Black Beans, canned (or 1 cup, 6 oz, dry beans soaked overnight)
• 23-24 oz Chunky Tomato Salsa (about 2 cups)
• 3 cups Chicken broth or stock, unsalted
• ½ cup Fresh Cilantro chopped
• 3 Scallions green onions
• 2 teaspoons Garlic Powder
• 1 tablespoon Chili Powder
• 1 tablespoon Cumin
• 2 teaspoon Oregano
• 1 teaspoon Salt
• 10-12 oz Shredded Cheddar Cheese or Taco Blend

Optional Toppings

• ½ cup Sour Cream
• 1 Tomato large
• ½ cup Fresh Cilantro chopped

Instructions

 

Prep-Ahead Steps

• If your chicken is not already cut into thin strips, do that now. Sprinkle the chili powder, cumin, and salt over the chicken, then rub the seasonings to coat all of the chicken.
• Thin Slice the scallions. ¾ will go into the casserole, ¼ will be saved for the top.

Cooking Steps

• Preheat oven to 400 F degrees. Rinse the rice under warm water in a strainer until the water runs clear. Add the rice to the casserole dish.
• To the rice in the casserole dish, add the chunky salsa, black beans, Chicken broth or stock, chopped Cilantro, ¾ of the scallions (the remaining will go on top at the end), garlic powder, chili powder, cumin, oregano, and salt. Stir to combine all of the ingredients.
• Preheat a skillet on high, add a teaspoon of Olive Oil and spread around. Add the chicken breasts strips to the hot skillet. Cook for 2-3 minutes on each side just to get browned. Then add the chicken to the rice mixture.
• Stir to combine, then tightly cover with a lid or aluminum foil. Bake in oven for 30 minutes.
• After 30 minutes, remove the casserole from the oven and add a layer of cheese. Place back in the oven uncovered for 10 minutes until the cheese is golden brown and melted.
• Plate, drizzle with sour cream, sprinkle with diced tomatoes, and garnish with scallions.

Keyword casserole, chicken, chicken and rice