Salsa Chicken and Rice Casserole

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Author Holly Nilsson
Course Casserole
Cuisine Tex Mex
Tender chicken and rice in a zesty cheesy casserole.


  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 diced red or green bell pepper I used half of each
  • 2 cloves garlic
  • 1 tablespoon butter
  • 2 1/4 cup water
  • 1 Zatarain's® Spanish Rice
  • 1 1/2 cup salsa divided (I used medium heat and the end result was a flavorful but mild dish, adjust heat to suit your preference!)
  • 1 15 oz can rinsed drained, black beans
  • 2/3 cup frozen corn
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded cheddar cheese


  • Preheat oven to 375F and lightly grease an 11"x7" casserole dish with butter. Set aside.
  • Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
  • Add water, ZATARAIN'S® Spanish Rice and 1/2 cup of salsa. Stir well and bring to a boil.
  • Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
  • Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
  • Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
  • Cover dish with foil and transfer to 375F oven and bake for 10-15 minutes or until cheese is melted.
  • Serve, top with sour cream, cilantro, and corn chips, if desired.

Recipe Notes

Top with sour cream, cilantro, corn chips, and/or other desired toppings.

Nutrition Information

Calories: 363, Carbohydrates: 40g, Protein: 18g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 45mg, Sodium: 475mg, Potassium: 508mg, Fiber: 7g, Sugar: 2g, Vitamin A: 505IU, Vitamin C: 14.9mg, Calcium: 143mg, Iron: 2.1mg