Mexican food is a staple in our house, especially because if we use corn tortillas its naturally gluten free. This gluten free Salsa Chicken Casserole is an easy recipe that tastes great and it’s all prepared and cooked in one pan!
- 1 cup uncooked rice
- 1 (15oz) can organic black bean
- 1 (16oz) jar organic salsa
- 1 cup organic chicken broth
- 1 can organic green chilis, chopped
- 1/2 tsp oregano
- 1 tsp cumin
- 2 large organic chicken breasts
- 1 cup organic cheddar cheese, shredded
- 2 whole organic green onions, chopped
Preheat the oven to 375 degrees. Drain the black beans. Add the dry rice, black beans, salsa, chicken broth, oregano and cumin to an large rectangular casserole dish. Stir until everything is evenly combined.
Cut the chicken breasts into two or three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot with guacamole and sour cream on the side.