Santa Fe Chicken Casserole
When life is busy, simple meals are a go-to staple around here. Who wants to come home late in the afternoon, figure out what to cook and start the whole process, right? Umm… not me. There are times where I love to just be in the kitchen and other times where I just want to get a meal on the table and be done with it all. I started keeping a stack of our favorite go-to meals so that I don’t have to spend time on Pinterest or Google, searching for that quick, easy meal. Maybe one day, I’ll be organized enough to make a recipe binder to share with you all. In the meantime, I’ll just share the recipes that we enjoy.
I have found over the years that casseroles are my go-to meals around here. I can often put them together on a day prior to needing them. Sometimes they freeze well so they can be made well in advance and they can also eliminate a lot of dishes (using disposable casserole trays can help save on dishes too, especially if you’re trying to do OAMC). Basically, casseroles make my life easier.
I love the ease of this Sante Fe Chicken Casserole because it’s not only simple but if we don’t have the exact ingredients on hand, I’ve found many ways to substitute. We always seem to have beans on hand, sometimes they’re Pinto, other times they’re Black or Great Northern. You can also change out the Philly Cooking Creme for regular cream cheese, just bring it to room temp and maybe add a little milk or sour cream to thin it down. You could even change out the chicken for beef if that’s what you have on hand… or ground turkey. See what I mean? It’s very versatile.
So tell me, what kind of meal is your go-to dish? What kind of meals does your family enjoy?
Looking for another quick chicken meal? Check out my recipe for Greek Inspired Chicken Pasta.
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Ingredients
- 1-1/2 cups white rice, uncooked
- 3 cups pinto beans , cooked and rinsed
- 1 green pepper, chopped
- 1 cup, onion, chopped
- 1 Philly Cooking Creme
- 15 oz water
- 1/2 cup cilantro, chopped
- 4 small chicken breasts, uncooked
- 1 cup salsa
- 1 cup shredded cheese
Instructions
- Pre-heat oven to 400 degrees F.
- Combine rice, beans, pepper and onions in a 9x13 ungreased baking dish.
- Mix Philly Cooking Cream, water and cilantro together; pour over rice/beans mixture.
- Top with the chicken and salsa.
- Bake for 35 minutes or until chicken is done (baking time will vary depending on the cut of chicken you are using).
- Add cheese and bake an additional 10 minutes or until cheese is melted.
Follow Practical Savings’s board Main Dishes on Pinterest.
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