Chicken Chili Bake
A hearty and flavorful chicken chili bake combining tender cooked chicken, rice, and zesty salsa, seasoned with chili powder, oregano, and curry for a comforting meal. Perfect for family dinners or casual gatherings, it offers a balanced mix of protein, grains, and vegetables with a mild spicy kick.
Ingredients
- 1/2 cup brown rice ⓘ
- 1 3/4 cups chicken broth ⓘ
- 2 cups cooked chicken breast ⓘ
- 1 (12 oz.) jar medium salsa ⓘ
- 1 (10 3/4 oz.) can reduced sodium fat-free cream of chicken soup ⓘ
- 1 cup frozen whole kernel corn
- 1/2 cup chopped onion ⓘ
- 1 tablespoon reduced sodium Worcestershire sauce ⓘ
- 2 teaspoons chili powder ⓘ
- 1 teaspoon dried oregano ⓘ
- 1/2 teaspoon curry powder ⓘ
- 1/4 teaspoon pepper ⓘ
- vegetable cooking spray ⓘ
Instructions
- Combine rice and chicken broth in a saucepan; bring to a boil. Cover, reduce heat and simmer for 50 minutes or until rice is tender and moisture is absorbed.
- Combine cooked chicken, salsa, cream of chicken soup, corn, chopped onion, Worcestershire sauce, chili powder, oregano, curry powder, and pepper in a large bowl; stir in cooked rice.
- Spoon the mixture into a 2-quart casserole coated with vegetable cooking spray.
- Bake at 350°F for 30 minutes or until bubbly.
Nutrition & Diet Analysis (per serving)
592
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).