Cheesy Salsa Baked Chicken and Rice

  • Prep10 min.
  • Total1 hr. 5 min.
  • serv 4

This kicked up casserole features boneless chicken breasts, rice, salsa, chili powder and a creamy Cheddar cheese sauce. It’s a scrumptious combination that the whole family will love!

POSTED IN: Alfredo Sauce, Dinner


  • 1

    jar (14.5 ounces) Prego® Creamy Cheddar Cheese Sauce

  • 1

    cup Pace® Chunky Salsa

  • 1

    cup uncooked long grain white rice

  • 1 1/4

    pound skinless, boneless chicken breast halves

  • 1

    teaspoon chili powder

  • 1/2

    cup shredded Cheddar cheese (about 2 ounces)

  • 2

    tablespoon chopped fresh cilantro


    • 1

      Heat the oven to 375°F.

    • 2

      Stir the cheese sauce, salsa and rice in a 13 x 9 x 2-inch baking dish. Top with the chicken. Sprinkle the chicken with the chili powder. Cover the baking dish.

    • 3

      Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Uncover the baking dish and sprinkle with the cheese and cilantro. Let stand for 10 minutes.

made with


Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.