Salsa Chicken Casserole
Originally found at Budget Bytes
1 cup uncooked rice
1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, drained and rinsed
1 (16 oz.) jar salsa
1 cup chicken broth
½ Tbsp chili powder
½ tsp oregano
1.5 lbs. chicken breasts, cut into serving-size portions (about the size of a deck of cards)
Preheat oven to 375 degrees. Place rice, beans, corn, and salsa into 9x13 baking dish. Stir until evenly combined. Add chicken broth, chili powder, and oregano and mix. Push the chicken pieces into the rice mixture. Cover tightly with foil, and bake for one hour. Check for tenderness of rice, and bake up to another 10-15 minutes.
My Notes:
This is actually pretty flavorful. It took forever for the chicken to cook in the container I used (and I had thawed it all out beforehand), but when it was done, the rice was nice and fluffy and oh so much flavor. Definitely something I'll make again.
