Sunday, January 31, 2016
I've Been Cooking - Salsa Chicken Casserole
Preheat oven to 375 degrees.
Dump into casserole dish:
1 c. uncooked Basmati rice
1 c. froz corn, thawed (I threw in the whole bag)
1 15-oz. can black beans, drained & rinsed
1 16-oz jar Salsa
1 c. chicken broth
1 t. oregano
1/2 t. salt
1/4 t. pepper
1 1/2 lbs. boneless chicken (I used thighs)
Make sure the chicken is immersed in the liquid.
Cover tightly with tin foil and bake for 1 hr.
(Rice was not yet cooked all the way and chicken didn't look ready, either. I added another 45 minutes. Rice, by then, was a little mushy - but I used regular white rice instead of Basmati. However, a bit mushy or not, it was delicious.)
The recipe adds: take it out of the oven, cover with 1 c. shredded cheese and put it back in the oven for a couple of minutes for the cheese to melt. Since, I'm not particularly fond of cheese, I skipped this step.
I found this recipe when someone shared it on Facebook. It comes from a website called TipHero.