Cheesy Salsa Baked Chicken and Rice
This kicked up casserole features boneless chicken breasts, rice, salsa, chili powder and a creamy sauce. It’s a scrumptious combination that the whole family will love!
serves
6
people
Ingredients
cost per recipe: $9.33
The price is determined by the national average.
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1
jar (14.5 ounces) Prego® Roasted Garlic Parmesan Alfredo Sauce
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3/4
cup Pace® Chunky Salsa
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3/4
cup water
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2
teaspoons chili powder
-
1 1/2
cups uncooked parboiled long-grain white rice (sometimes called converted rice)
-
1 1/2
pounds skinless, boneless chicken breast halves
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1/3
cup shredded reduced fat Cheddar cheese (about 2 ounces)
How to Make It
Step 1
Heat the oven to 375°F.
Step 2
While the oven is heating, stir the sauce, salsa, water, 1 teaspoon chili powder and rice in a 13x9x2-inch baking dish. Top with the chicken. Sprinkle the chicken with the remaining 1 teaspoon chili powder. Cover the baking dish.
Step 3
Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Uncover the baking dish and sprinkle with the cheese. Let stand for 10 minutes.
Recipe Tips
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
