Best Salsafied Chicken And Rice Recipes
SALSA CHICKEN RICE CASSEROLE
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
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
SALSAFIED CHICKEN & RICE
I have been making this for years now.. It's super easy and tastes great! The salsa adds a lot of flavor, making it taste a lot like mexican rice.
Provided by Hannah Bishop
Categories Chicken
Time 25m
Number Of Ingredients 8
Steps:
- 1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes.
- 2. Add the broth and salsa and bring to a boil
- 3. Turn off the heat and stir in the instant rice. Sprinkle cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.
SALSA VERDE CHICKEN AND CAULIFLOWER RICE
This one-pot chicken and cauliflower rice dish uses store-bought salsa verde as a shortcut to a simple, high-flavor weeknight meal that's ready in 30 minutes.
Provided by Kristen Walker Maenke
Categories Chicken Main Dishes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
- Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
- Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 13.3 g, Cholesterol 103.4 mg, Fat 9.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 4.6 g, Sodium 578.1 mg, Sugar 4.7 g
CHICKEN AND RICE
Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!
Provided by R.E. Vincent
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Prepare rice according to package directions.
- When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Provided by J. Saunders
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
- Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g
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