Easy Mexican Chicken Casserole

If you are in need of a very fast, frugal and delicious recipe you have just struck gold! Here is something that you can make in a snap, in one dish, that everyone will love! Here’s what you will need:

6 skinless, chicken thighs
1 cup uncooked white rice
2 cups chicken broth
1 cup salsa (I used Pace Picante Sauce – medium)
1/2 cup thawed frozen corn
1 12-oz. can kidney beans, drained
Sour cream and extra salsa for garnishing

  • Preheat the oven at 375 degrees.
  • Rinse and pat dry the chicken thighs.
  • Place the chicken in an ovenproof casserole dish.
  • Add the rice, broth, salsa, corn and beans.
  • Mix well.  Season with pepper (no need for salt as the salsa has enough salt already).
  • Cover dish and place casserole in oven.
  • Bake for 45 to 60 minutes, until chicken and rice are cooked.
  • Serve with a doll-up of sour cream and extra salsa.
  • Enjoy!
Could this possibly be easier? I do not think so! And the flavor is amazing! Easy, simple, delicious!

Print the Mexican Chicken Casserole Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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