This kicked up casserole features boneless chicken breasts baked in creamy cheddar rice with salsa, corn and beans. Incredibly easy to prepare, but packed with flavor and texture, this dish's simple prep and hands-off cooking make it perfect for busy weeknights.
Heat the oven to 375°F. While the oven is heating, stir the broth, soup, salsa, rice, beans, corn and 1 teaspoon chili powder in a 9x9x2-inch baking dish. Season the chicken with salt, pepper and the remaining 1 teaspoon chili powder. Place the chicken on the rice mixture. Cover the baking dish tightly with aluminum foil.
Bake for 1 hour or until the rice is tender and the chicken is done, stirring once after 45 minutes of baking time.
Uncover the baking dish and sprinkle with the cheese. Cover and let stand for 10 minutes. Sprinkle with chopped fresh cilantro before serving, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.