Salsa Chicken Casserole
main dishes

Salsa Chicken Casserole

Tender chicken and rice in a zesty, cheesy casserole is an easy delicious casserole that everyone loves! Recipe and photo credit: Holly Nilsson from Spend with Pennies. 
  • 10m

    prep time

  • 40m

    Cook Time

  • 12



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  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 diced bell pepper, red or green
  • 2 cloves garlic
  • 1 tablespoon butter
  • 2 1/4 cups water
  • 1 package ZATARAIN'S® Spanish Rice
  • 1 1/2 cups salsa, divided
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2/3 cup frozen corn
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded Cheddar cheese


  • Preheat oven to 375°F and lightly grease an 11x7-inch 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, rice mix 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 oven and bake for 10 to 15 minutes or until cheese is melted.

  • Serve, topped with sour cream, cilantro, and corn chips, if desired.

Nutrition information (per Serving)



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