Mexican Salsa Chicken and Rice Casserole
Servings 8 servings
Calories 563kcal
Ingredients
- 2 5 oz packages Spanish flavored rice cooked and cooled
- 1 small onion diced
- 1 small poblano pepper seeded and diced
- Olive oil
- 1 10 3/4 oz can cheddar cheese soup or fiesta nacho cheese soup
- 1 1/2 cup 2% or whole milk
- 8 oz chive and onion cream cheese softened
- 3-4 cups rotisserie chicken roughly chopped
- 1 16 oz can pinto beans drained
- 1 cup thick and chunky salsa
- 1 Tbsp cumin
- 1 Tbsp dark chili powder
- 1 tsp garlic salt
- 1/2 tsp lemon pepper
- 1 1/2 cup shredded sharp cheddar cheese
- Suggested toppings: pico de gallo. sour cream guacamole
Instructions
- Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- In a medium-size skillet over medium-high heat, saute the diced onion and poblano pepper in a couple of drizzles of olive oil. Cook for about 5 minutes until softened and beginning to brown then remove from the heat.
- In a stand blender whip together the soup, milk and cream cheese until smooth.
- In a large mixing bowl, mix together the cooked rice, onion and pepper, blended sauce, chicken, pinto beans, salsa and seasonings. Mix well then pour into the baking dish.
- Top with the shredded cheese. Bake for 35-40 minutes until bubbly.
- Rest for 10 minutes before serving with pico de gallo and a dollop of sour cream. .
Notes
For a milder version use plain cheddar cheese soup and mild salsa. For a spicier version use fiesta nacho soup and medium or hot salsa.
Nutrition
Serving: 1serving | Calories: 563kcal | Carbohydrates: 49g | Protein: 40g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1992mg | Potassium: 239mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1024IU | Vitamin C: 9mg | Calcium: 279mg | Iron: 1mg