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Mango Salsa Chicken Summer Casserole with Cilantro Lime Rice
Enjoy a taste of summer with this delightful Mango Salsa Chicken Summer Casserole paired with zesty Cilantro Lime Rice—a perfect dish for warm evenings!
Ingredients
- 2 cups cooked white rice
- 1 lb chicken breasts, diced
- 1 cup mango salsa
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup corn (frozen or fresh)
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked rice, diced chicken, mango salsa, bell pepper, black beans, corn, cumin, chili powder, salt, and pepper.
Spread the mixture evenly into a greased 9x13 inch casserole dish.
Top the casserole with shredded cheese.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
While the casserole bakes, prepare the cilantro lime rice by mixing the cooked rice with lime juice and chopped cilantro.
Serve the casserole warm with cilantro lime rice.
Kitchen Tools
- Large mixing bowl
- Casserole dish
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare the casserole a day in advance, cover it, and refrigerate before baking.
It's mildly spicy; you can adjust by limiting or omitting the chili powder.
You can use pinto beans or kidney beans as a substitute.
Absolutely! Omit the chicken and add extra beans or tofu.
Store in an airtight container in the fridge for up to 3 days.