Best Chicken Rice Salsa Casserole Recipes

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ARROZ CON POLLO WITH SALSA VERDE (RICE AND CHICKEN CASSEROLE)



Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole) image

I think this one is from FoodTV but I don't remember which program. The smell while it cooks will have your neighbors stopping by for a "chat". It is a real crowd pleaser. Prep. time doesn't include marinating time.

Provided by Pierre Dance

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 teaspoons fresh ground cumin
1 1/2 tablespoons Mexican oregano (Not as sweet as the Mediterrean)
2 teaspoons real Hungarian paprika
1/2 teaspoon cayenne
2 tablespoons olive oil
8 -10 boneless chicken thighs
2 tablespoons olive oil
1 lb dry chorizo sausage, cut into 3/4 inch pieces
1 sweet onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded,chopped
2 bay leaves
2 cups basmati rice
1 (15 ounce) can diced tomatoes, with liquid
3 cups chicken stock, warm (Homemade is best)
1 cup pimento stuffed olive
1 -2 jalapeno, seeded,devained,minced
1/4 cup fresh cilantro, chopped
1/4 cup blanched almond, toasted
1/2 cup extra virgin olive oil
1 lime, juice of

Steps:

  • Preheat oven to 350°F.
  • Mix spice paste in a small bowl.
  • Wash Chicken, pat dry.
  • Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
  • In a dutch oven heat remaining Oil over medium heat.
  • Fry Chorizo'til crisp, remove, dry on paper towel.
  • Add Chicken, skin side down, brown well on all sides.
  • Remove, drain on paper towel.
  • Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
  • Remove bay leaves.
  • Stir in Rice, coat well with sofrito.
  • Add Tomatoes and Stock.
  • Season with salt and pepper.
  • Place Chorizo and Chicken on top of rice mixture.
  • Bring to a boil, simmer 5 minutes.
  • Cover pot, transfer to oven.
  • Bake 20 minutes'til rice is done and has absorbed the liquid.
  • ---SalsaVerde---.
  • Puree all salsa ingredients'til smooth.
  • Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.

SALSA CHICKEN AND RICE CASSEROLE



Salsa Chicken and Rice Casserole image

You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 5

Number Of Ingredients 6

1 can (10 oz) Old El Paso™ enchilada sauce
1 cup uncooked converted white rice
1 cup Old El Paso™ Thick 'n Chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained, rinsed
5 bone-in chicken breast halves with skin

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
  • Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
  • Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

Nutrition Facts : Calories 565, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1/5 of Recipe, Sodium 1750 mg, Sugar 8 g

SALSA CHICKEN AND RICE CASSEROLE



Salsa Chicken and Rice Casserole image

Make and share this Salsa Chicken and Rice Casserole recipe from Food.com.

Provided by Shawn C

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 (8 ounce) package monterey jack cheese, shredded
1/2 lb cheddar cheese, shredded
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 onion, chopped
1 1/2 cups salsa
4 cups cooked rice
4 boneless skinless chicken breasts, boiled and cut into pieces

Steps:

  • preheat oven 350*. In medium dish or bowl mix cheeses together.
  • Set aside.
  • In another bowl, combine soups, onion, salsa and mix together.
  • In a lightly greased 9 x 13 baking dish Layer 1/2 of the rice, 1/2 chicken, 1/2 of soup/salsa mix and 1/2 of cheese mixture.
  • Repeat layers.
  • Bake at 350*for about 40 minutes or until bubbly.

CHICKEN, SALSA AND RICE CASSEROLE



Chicken, Salsa and Rice Casserole image

Needed to whip up dinner with stuff I had in the house. Came up with this spanish style chicken and rice bake. Its very tasty and so comforfting, with minimal effort!

Provided by taraluvsspicy82

Categories     Chicken

Time 45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 10

1 lb boneless chicken breast, cut into bite sized pieces
1 (6 ounce) package Spanish rice mix (i use lipton or knorr)
2 tablespoons canola oil
3 tablespoons chili powder
1 tablespoon cajun seasoning
2 cups frozen sliced bell peppers
1/2 small onion, diced
2/3 cup salsa
1 cup frozen corn
1 cup colby-monterey jack cheese, shredded cheese blend

Steps:

  • cook rice according to package.
  • preheat oven to 325.
  • in a large skillet saute chicken in oil about 10 minutes. season with chili powder and cajun seasoning.
  • add peppers and onion, saute about 5-7 minutes until veggeies get tender.
  • add salsa and bring to boil. once boiling add corn, lower heat and simmer anouther 7 minutes.
  • remove from heat and combine with rice.
  • pour into casserole dish and top with cheese.
  • bake uncovered for 20-25 minutes, until cheese is browned and bubbly.

Nutrition Facts : Calories 321.4, Fat 18.5, SaturatedFat 6.2, Cholesterol 65.2, Sodium 390.3, Carbohydrate 18.2, Fiber 4.1, Sugar 2.7, Protein 23.5

CHICKEN, RICE AND SALSA CASSEROLE



CHICKEN, RICE AND SALSA CASSEROLE image

Yield 2 servings

Number Of Ingredients 9

1 Tbsp butter
1 Tbsp flour
1 C. milk
Cooked chicken, cut into small cubes
Cooked rice
Salsa
Sour cream
Grated cheese
Toasted bread crumbs or crushed corn chips

Steps:

  • Make a light white sauce: Melt butter in small pan. Add flour, mixing well, and let cook for three minutes or so, making sure it doesn't brown. Slowly add milk, mixing well, until sauce forms. Cook sauce for maybe five minutes to thicken. Add salsa to sauce -- maybe half to two-thirds cup. Add about a cup and a half of rice, about a cup of chicken and about two tablespoons sour cream to sauce. Add more of the above as necessary to achieve creamy casserole texture. (You can add corn or other vegetables, as well.) Pour into casserole dish. Top with grated cheese and crumbs. Bake at 350 until bubbly. Serve with more salsa for topping at table.

SALSA CHICKEN RICE CASSEROLE



Salsa Chicken Rice Casserole image

Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.

Provided by Gweneth

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 9

1 ⅓ cups uncooked white rice
2 ⅔ cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 ½ cups mild salsa

Steps:

  • Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  • Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
  • Bake in preheated oven for about 40 minutes, or until bubbly.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 34.8 g, Cholesterol 88.3 mg, Fat 23.9 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 12.9 g, Sodium 1143.2 mg, Sugar 3.2 g

CHICKEN RICE SALSA CASSEROLE



Chicken Rice Salsa Casserole image

Discovered this casserole recipe!My family wants me to make this Delicious recipe AGAIN! Just too yummy!

Provided by Denise Miles

Categories     Casseroles

Time 50m

Number Of Ingredients 9

1-1/2 c uncooked rice
2-3/4 c water, cold
4 boneless chicken breast halves-cooked and cubed
2 c mexican blend shredded cheese
2 c shredded monterey jack cheese
1 can(s) 10.75 condensed cream of chicken soup
1 can(s) 10.75 condensed cream of mushroom soup
1 small yellow onion-chopped
1-1/2 c mild salsa

Steps:

  • 1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  • 2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
  • 3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • 4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese. Bake in preheated oven for about 30 minutes, or until bubbly. Serve Sourcream on top!

SALSA CHICKEN RICE CASSEROLE



SALSA CHICKEN RICE CASSEROLE image

Categories     Quick & Easy     Dinner

Yield 8

Number Of Ingredients 9

1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa

Steps:

  • 1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. 2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces. 3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese. 5. Bake in preheated oven for about 40 minutes, or until bubbly.

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