Baked Salsa Chicken Casserole is the perfect one pan dinner recipe for busy weeknights or any night that you want a quick and easy dinner that’s full of flavor!

I’m always trying to think of quick and easy dinner ideas. I make a really easy slow cooker salsa chicken but sometimes, I forgot to set the slow cooker so this One Dish Baked Salsa Chicken Casserole is perfect.
I like to use homemade salsa and homemade taco seasoning but your favorite jarred salsa and a packet of taco seasoning also work just fine.
Why you’ll love this Salsa Chicken Casserole
- One dish – it’s easy to make and all in one casserole dish!
- Minimal ingredients – only 7 pantry staples.
- Family favorite – you can use whatever “heat” of salsa your family likes.
Equipment you’ll need
- Casserole Dish – I like one with a lid for storing leftovers.
- Tongs – to easily handle chicken without getting your hands dirty!
- Silicone Spatulas – I use these for everything. They’re heat safe.
Ingredients you’ll need to make this One Dish Baked Salsa Chicken Casserole
Below is a list of ingredients you’ll need to gather to make this casserole. Scroll all the way down for the full recipe card.
- CHICKEN – Two boneless, skinless chicken breasts, which is approximately 1 pound. Trim off any excess fat/tendons and butterfly them (slice them in half) so they cook faster).
- RICE – I use Ben’s Original rice. I haven’t tested with others.
- WATER – I use water but you can sub in chicken broth for even more flavor.
- SALSA – I use my homemade blender salsa when I have it on hand but I also like Herdez or Mateo’s jarred salsa. Use whichever heat you like best.
- BUTTER – You’ll melt a bit of butter to add to the rice/water mixture.
- TACO SEASONING – Again, I like homemade taco seasoning so you can control what goes into it, but you can also use a favorite packet.
- CHEESE – I usually suggest shredding your own cheese, like a colby jack or monterey jack, but for something like this I often pick up a bag of Mexican blend shredded cheese.

How to make Salsa Chicken Casserole
STEP ONE: First, add the rice, melted butter, water, and one teaspoon of the taco seasoning to the bottom of a 9×13 casserole dish.
STEP TWO: Next, add the trimmed chicken breasts to a large zip top baggie with the remaining taco seasoning, close, then shake to evenly coat. Lay the seasoned chicken onto the rice mixture and press down with a spatula to tuck it into the water. Pour the salsa over the top.
STEP THREE: Finally, cover the casserole dish with foil and bake at 375° for 45 minutes. After 45 minutes, open the oven, give the rice a stir, sprinkle the cheese over the top, recover, and then bake an additional 15 minutes.

How should I store leftovers?
Leftovers should be stored covered in an airtight container in the fridge for up to 3 days.
It’s been an hour and my rice isn’t done. Why?
First, try baking an additional 15 minutes. I’ve had a couple people say this and I can’t figure out why but I think it is due to variations in rice. I suggest using Ben’s Original rice as that is what I’ve tested it with.
Need more chicken casserole ideas? Try these:
Homemade Cheesy Chicken Fajita Casserole
Cheesy Chicken Broccoli and Rice Casserole
Crock Pot King Ranch Chicken
Spinach & Artichoke Dip Chicken Casserole
Or maybe you’ll like…
Blender Salsa (On The Border copycat)

Would this work well for a freezer meal? Can you cover with foil and then freeze?
Great question! I’m terrible at freezing meals but hope to start before Baby #2 gets here in a few months. I think it should work fine covered with foil. I would bake it first and then freeze, then thaw overnight before re-heating but I’m wondering if the rice will hold up. I wish I could be more help, it’s not something I do often (…ever) & need to get better at!
I have made similar recipes with no problem freezing. Thaw overnight in refrigerator…should be fine.
Thanks!
I made the salsa chicken casserole and after the 30 minutes in the oven it was still very soupy. Has anyone else had this problem? I double checked the ingredients and I had them all right so I’m not sure what is wrong with it. I took the foil off and I’m cooking it longer hopefully it will absorb the liquid
I had the same problem
I’m having the same problem! :/ Did it work after you took the foil off?
Sorry you had issues. How’d it turn out? I’ll have to make it again soon – I haven’t had this problem!
Do you use quick cooking rice or regular rice?
Regular rice
This was so delicious & easy! My husband was particularly impressed which doesn’t happen often. It took closer to an hour for the rice to cook but was worth the little extra time. Highly recommend for a quick & tasteful dinner!
If freezing, I recommend using chicken or veggie broth instead of water. It helps keep the rice moist and adds a bit more flavor. Thanks.
Thanks for the tip, Laura!
trying to see recipe but its not coming up. I clicked on “to see recipe” but all i got were comments
Hmm, that’s odd. I just tried & it displayed fine. Can you try again? If it doesn’t work I can email you.
Very good. Used chicken broth instead of water. Rice was perfectly done in 45 minutes. Added cilantro when I served it. We’ll be having it again.
Thank you, Nora!
This is so delicious. It’s customizable and perfect for any weeknight or meal prep day. I did have have an issue with the liquid not being absorbed all the way in 45 minutes, but I continued cooking for 10-15 minutes and it was finished. I’m adding this to our meal lists.
Thank you!
This was such an easy throw together meal and the rice and chicken cooked perfect! I added some red pepper flakes for heat and used a spicy salsa. I will definitely make again!
Yum, love the heat when I’m cooking for myself. Thanks!
Can you make this dish in the crockpot
I haven’t tested it but you might like this salsa chicken.