Salsa Chicken Casserole

So when I last asked my husband what freezer meals he would like me to put together, this was the first one he said. It’s also easy enough to throw together after work during the week if you don’t have one in the freezer ready to go. Freezer meal directions below.

Ingredients 

• 1 cup uncooked rice
• 1 15 oz can of corn
• 1 15 oz can of black beans
• 1 24 oz jar of salsa
• 1 cup of chicken broth
• 1 Tbsp chili powder
• 1/2 Tbsp oregano
• 2 large chicken breasts
• 1 heaping cup shredded cheddar cheese

Directions

1. Preheat oven to 375 degrees
2. In a 8×8 pan, mix rice, corn, beans, salsa, chicken broth, chili powder, and oregano  together until well combined
3. Cut chicken breasts into roughly 3-4 pieces each
4. Push chicken pieces into salsa mixture and push to the bottom
5. Make sure chicken is covered with salsa mixture, spooning it over top if needed
6. Cover dish with foil and bake for 1 hour and 15 min
7. Check to make sure rice is tender and chicken is cooked through. Add time if needed
8. Uncover and sprinkle cheese on top
9. Return to oven until cheese is melted

For a freezer meal:

1. Precook your chicken
2. Preheat oven to 375 degrees
3. In a 8×8 pan, mix rice, corn, beans, salsa, chicken broth, chili powder, and oregano  together until well combined
4. Cut chicken breasts into roughly 3-4 pieces each
5. Push chicken pieces into salsa mixture and push to the bottom
6. Make sure chicken is covered with salsa mixture, spooning it over top if needed
7. Cover dish with foil and freeze

To cook:

1. Thaw dish over night
2. Bake at 375 for 1 hour 45 min. Check chicken and rice, and add time if needed
3. Uncover and top with cheese
4. Return to oven until cheese is melted