Ingredients

The following ingredients have 8 Servings
  • 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced into cutlets; approximately 2-3 pounds total)
  • salt (to taste)
  • freshly cracked black pepper (to taste)
  • 1 tablespoon taco seasoning
  • 2 cups cooked rice (white or brown)
  • 1 15-ounce can black beans (drained, well-rinsed)
  • 1 cup frozen corn kernels (see Notes)
  • ½ teaspoon salt (more or less to taste)
  • ½ teaspoon garlic powder
  • 1 16-ounce jar salsa (any flavor, any brand; 2 cups, divided)
  • 2 cups freshly shredded cheddar cheese
  • sour cream
  • crema or queso
  • chopped fresh cilantro

Instruction

  • Preheat oven to 400° Fahrenheit. Lightly spray casserole dish with cooking spray and set aside.
  • Lay chicken breasts on cutting board. Season with plenty of salt and black pepper, then sprinkle ½ tablespoon taco seasoning over chicken. Flip chicken breasts over and repeat on other side. Set aside.
  • Add cooked rice, black beans, corn kernels, garlic powder, 1 ½ cups salsa, ½ teaspoon salt, and black pepper to greased casserole dish. Stir well to thoroughly combine all ingredients, then spread mixture out to all edges of casserole dish in one flat, even layer.
  • Place seasoned chicken breasts on top of rice mixture in casserole dish. Cover chicken with remaining ½ cup salsa.
  • Place casserole dish in preheated oven. Bake uncovered 30 to 35 minutes or until chicken is just cooked-through. Cook time will vary based on thickness of chicken breasts. Instant read thermometer should read 158° Fahrenheit.
  • Remove casserole dish from oven. Sprinkle shredded cheese over top of chicken, then return casserole dish to oven. Bake uncovered 4 to 5 minutes or until cheese has melted.
  • Remove casserole dish from oven. Divide chicken breasts and rice mixture into servings and top with desired toppings. Serve warm.