Salsa Chicken and Rice Casserole

Gluten Free
Dairy Free
Health score
21%
Salsa Chicken and Rice Casserole
135 min.
5
467kcal

Suggestions


Are you looking for a delicious and satisfying meal that the whole family will love? Look no further than this mouthwatering Salsa Chicken and Rice Casserole! This dish is not only packed with flavor, but it’s also gluten-free and dairy-free, making it a perfect choice for those with dietary restrictions.

Imagine tender, juicy chicken breast halves nestled atop a bed of fluffy rice, all enveloped in a zesty blend of enchilada sauce, chunky salsa, and hearty black beans. The combination of these ingredients creates a symphony of flavors that will tantalize your taste buds and leave you craving more. Plus, the ease of preparation means you can spend less time in the kitchen and more time enjoying the company of your loved ones.

This casserole is perfect for any occasion, whether it’s a cozy family dinner, a potluck gathering, or a satisfying lunch. With a total cooking time of just 135 minutes, you can have a wholesome meal ready to serve without the hassle. Each serving is a balanced delight, providing a hearty dose of protein, healthy fats, and carbohydrates to keep you energized throughout the day.

So, roll up your sleeves and get ready to impress your family and friends with this delightful Salsa Chicken and Rice Casserole. It’s a dish that brings comfort and joy to the table, making every meal a special occasion!

Ingredients

  • 10 oz enchilada sauce red canned
  • cup rice white uncooked
  • cup salsa thick
  • 21.5 oz campbell's® condensed cream of celery soup canned
  • 15 oz black beans rinsed drained canned
  •  chicken breast halves bone-in with skin

Equipment

  • bowl
  • oven
  • baking pan
  • aluminum foil
  • glass baking pan

Directions

  1. Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
  2. Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
  3. Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce.
  4. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

Nutrition Facts

Calories467kcal
Protein30.31%
Fat17.42%
Carbs52.27%

Properties

Glycemic Index
12.24
Glycemic Load
17.81
Inflammation Score
-8
Nutrition Score
25.233043380406%

Nutrients percent of daily need

Calories:466.79kcal
23.34%
Fat:8.95g
13.77%
Saturated Fat:2.15g
13.42%
Carbohydrates:60.46g
20.15%
Net Carbohydrates:51.48g
18.72%
Sugar:7.45g
8.28%
Cholesterol:85.73mg
28.58%
Sodium:1921.24mg
83.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.06g
70.12%
Vitamin B3:13.81mg
69.05%
Selenium:45.51µg
65.02%
Vitamin B6:1.06mg
52.88%
Manganese:0.92mg
46.01%
Phosphorus:424.91mg
42.49%
Fiber:8.98g
35.92%
Vitamin B5:3.37mg
33.68%
Potassium:976.22mg
27.89%
Copper:0.45mg
22.34%
Vitamin K:23.41µg
22.3%
Magnesium:82.29mg
20.57%
Vitamin A:1008.85IU
20.18%
Iron:3.5mg
19.43%
Vitamin B1:0.26mg
17.57%
Vitamin B2:0.3mg
17.49%
Vitamin E:2.58mg
17.23%
Folate:63.88µg
15.97%
Zinc:1.77mg
11.79%
Calcium:99.35mg
9.93%
Vitamin C:6.02mg
7.29%
Vitamin B12:0.27µg
4.58%