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RECIPE AND PHOTO SUBMITTED BY Rosetta Sperring
Spicy Chicken Salsa Casserole 

1 cup uncooked rice (white or yellow)
1 cup corn (frozen (thawed) fresh or from a can)
1 can black beans (drained and rinsed)
1 16-ounce salsa (your favorite)
1 small can chicken broth
1 and 1/2 teaspoon chili powder
1/2 teaspoon oregano
2 boneless, skinless chicken breasts cut in bite size pieces
1 to 2 cups freshly shredded sharp cheddar cheese
1 small can green chilies or 2 scallions chopped
*optional jalapenos

Instructions:

1.Preheat oven to 375F. Drain and briefly rinse the black beans. In a medium size bowl, mix together black beans, the dry rice (white or yellow), corn, salsa, chicken broth, chili powder and oregano and mix together. Pour mixture into an 8 x 8 x 8 inch square casserole dish.

2.Once mixture is in the casserole dish, push chicken pieces down into the rice salsa mixture and cover with foil. Bake for 1 hour.

3.Remove casserole out of the oven and sprinkle on half the chilies and *jalapenos (optional). Sprinkle sharp cheddar cheese all over the top and lastly sprinkle on the other half of chilies and jalapenos. Return casserole to oven and bake approximately 5 minutes until cheese is melted and bubbly. Serve hot.

*suggestions: serve with a side of refried beans, sour cream and sprinkled with scallions.

 

 

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