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A hot and spicy dump-and-bake salsa chicken rice casserole, bubbling with cheese.

Spicy Cheesy Dump-and-Bake Salsa Chicken Rice Casserole

This easy one-pan casserole features tender chicken, flavorful salsa, and fluffy rice, all topped with melted cheese for a satisfying and spicy meal.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Breakfast
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1.5 cups uncooked long-grain white rice
  • 2 cups salsa mild, medium, or hot
  • 2 cups chicken broth
  • 1 (15-ounce) can canned corn drained (optional)
  • 1 (15-ounce) can black beans rinsed and drained (optional)
Seasoning & Topping
  • 1 tablespoon taco seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1.5 cups shredded Monterey Jack or cheddar cheese
  • Fresh cilantro for garnish (optional)

Equipment

  • Oven
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Combine Ingredients
  1. In the baking dish, combine rice, salsa, chicken broth, corn, black beans, taco seasoning, garlic powder, and cumin; stir well.
  2. Arrange chicken pieces evenly over the rice mixture, pressing them down into the liquid.
Bake First Stage
  1. Cover and bake for 30 minutes.
Bake Second Stage
  1. Remove foil, stir the mixture, then re-cover and bake for another 25-30 minutes until rice is tender and chicken is cooked through.
Add Cheese
  1. Remove foil, sprinkle cheese over the casserole, and return to the oven, uncovered, for 5-10 minutes.
Rest and Serve
  1. Let the casserole rest for 5-10 minutes before serving, then garnish with cilantro if desired.

Notes

For extra heat, use hot salsa and add a pinch of cayenne pepper with the seasonings. Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.