Dinner will never get any easier than this recipe for Tex-Mex Salsa Chicken Dump Casserole. The title of this recipe says it all. You literally dump all ingredients into a casserole dish. No need to cook the chicken breasts. Lay them on top of the ingredients, cover with foil and bake for an hour. You most likely also have all the ingredients on hand if you often make foods with a Southwestern or Mexican flair.
Don’t pass up this “piece of Cake” recipe. See how easy it is to have this on your table for dinner tonight!
Check out this video for a live demo on how to make this Tex-Mex Salsa Chicken Dump Casserole. Read the ingredients listing and if this appeals to you and you prefer written directions, click on the get recipe button below the video.
Tex-Mex Salsa Chicken Dump Casserole
– 1 cup uncooked basmati rice, rinsed
– 1 cup frozen corn kernels, thawed
– 1-15-ounce can black beans, drained and rinsed
– 1-16-ounce jar salsa
– 1 cup chicken broth
– 1-½ teaspoons ground cayenne pepper
– 1 teaspoon oregano
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 large chicken breasts (about 1-1/2 pounds), thawed
– 1 cup shredded cheese blend
– 2 green onions, sliced
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