Spend with Pennies · by Holly Nilsson★ 5.0 (41)
Salsa Chicken Casserole
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 39%
CARBS 38G46% OF CAL
5G FIBER28G OTHER4G TOTAL SUGAR
FAT 11G32% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken and rice baked in a cheesy casserole with salsa, black beans, and corn. Zesty and satisfying, ready in 40 minutes.
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View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- ½ cup diced onion
- 1 red bell pepper (diced, or green bell pepper)
- 2 cloves garlic
- 1 tablespoon salted butter
- 2 ¼ cups water
- 1 (6.9 ounce each) box Zatarain's® Spanish Rice
- 1 ½ cup salsa (divided)
- 1 (15 ounce each) can black beans (rinsed and drained)
- ⅔ cup frozen corn kernels (thawed)
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese (4 ounces)
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 39%
CARBS 38G46% OF CAL
5G FIBER28G OTHER4G TOTAL SUGAR
FAT 11G32% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 823mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 517mg
- Calcium
- 167mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 823MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.