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Cheesy Salsa Baked Chicken and Rice

(6) See reviews
  • prep time: 10 min
  • total time: 1 hr 5 min
  • serves: 6 people
  • calories: 413 1 serving

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!

Ingredients

cost per recipe: $9.14

  • 1 jar (14.5 ounces) Prego® Roasted Garlic Parmesan Alfredo Sauce
  • 3/4 cup Pace® Chunky Salsa
  • 3/4 cup water
  • 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
  • 1/3 cup shredded reduced fat Cheddar cheese (about 2 ounces)

Instructions

  • 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.

  • 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.

Reviews

(6)
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  • Easy and taste is fabulous!

    lautz5
    February 18, 2015

    I marinaded the chicken in Italian dressing first but that was my only change. It is delicious! My husband said it was the best thing I've ever made and that must be great because I do so much from scratch that he loves! Score on the ease of this and how great it tastes! It is now a staple in our home :)

  • Extremely good

    Mary R.
    October 2, 2014

    This was so easy to make, and really good, the kids loved it!

  • Yummy

    Cheryll C.
    March 7, 2018

    This recipe was really good...I doubled the rice portion, but it took much longer then 45 minutes...not sure if it was because I doubled it...I had to cook it almost 2 hours for the rice to be done and thickened.

  • Elizabeth

    elizabeth b.
    January 3, 2018

    My husband and I love this casserole. It's so easy and tasty. I made this last night and added a crown of fresh broccoli. My husband didn't even complain! Really, you can't go wrong with this recipe. Every time I've made it, it's come out perfectly. I do suggest using an oven thermometer whenever you make this or any other baked chicken recipe. My oven temperature always runs low, though, so I worry about that.

  • A great shortcut and make ahead meal!

    Becky T.
    August 15, 2017

    This is a very easy and tasty recipe. I didn't have any Prego Cheese sauce so I used 1 can of Campbell's Cheddar Cheese Soup mixed with 3/4 c. half-and-half. I also cheated and topped it with pre-seasoned/cooked chicken fajita pieces. It was still very cheesy and creamy and the rice cooked through. This is one of those recipes that I like to make before I leave for work and leave uncooked in the fridge covered in foil. I put instructions on the foil in marker and whoever gets home first puts it in the oven. Dinner's ready!

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