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Cheesy Salsa Baked Chicken and Rice

Image of prepared Cheesy Salsa Baked Chicken and Rice
  • 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!


  • 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)


  • 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.

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