Salsa Chicken Casserole

Leave it to Budget Bytes to have another simple yet good recipe! I barely made any changes on this one and know I really wouldn't need to if I could find one of my favorite salsa's, but the store was out.

Ingredients:

1 cup uncooked rice

1 cup frozen corn kernels, thawed (I just used regular canned ones)

1 (15 oz.) can black beans

1 (16 oz.) jar salsa

1 cup chicken broth

1/2 Tbsp. chili powder (I put more in)

1/2 tsp. oregano

2 large chicken breasts

1 cup shredded cheddar cheese

2 whole green onions, sliced (store was out)

**I also marinated my chicken in kosher salt for the day and added in cayenne pepper

What To Do:

• Preheat oven to 375F
• Drain and rinse black beans
• Add the dry rice, black beans, corn, salsa, chicken broth, chili powder and oregano (cayenne pepper also) to an 8x8 casserole dish
• Stir everything together
• Cut the chicken breasts into 3 pieces each
• Push the chicken pieces down into the rice salsa mixture. Try to push them down as far into the liquid as they will go
• Cover the dish with foil
• Bake for 1 hour
• Take the foil off and sprinkle the cheese all on top
• Return to oven for just a few more minutes until the cheese is melted
• Add the sliced green onions on top and serve