Chicken & Salsa Casserole

Hello everyone,

Welcome to……


I honestly don’t know why I don’t make casserole’s more often… so convenient.

On the day, that I decided to make this dish I was recovering from an injury which you can read more about here. That meant that this dish had to meet my criteria…..I wanted something not too fussy to make. I had to have all the ingredients in the pantry and or refrigerator and it had to consist of things I knew my daughter’s already liked.

With my criteria met…… was time to get cooking.


(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)
  • 1 cup organic uncooked rice
  • 1 cup organic corn
  • 1 (15 oz.) container organic black beans (rinsed and drained)
  • 2 cups organic salsa
  • 1 cup organic chicken broth
  • 1/2 cup diced organic yellow or white onion
  • ½ salt (Pink Himalayan)
  • ½ tsp oregano
  • 1/2 tsp of dried basil
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder
  • 3 organic boneless skinless chicken breasts
  • 1 cup shredded mozzarella cheese (or cheese of choice)


  1. Preheat the oven to 375°. In an 8″ x 8″ baking dish add the rice, black beans, corn, salsa, chicken broth, chili powder, and oregano. Stir until everything is evenly combined.
  2. Cut the chicken breasts in half. Push the chicken pieces down into the rice salsa mixture of your baking dish. Try to push them down as far into the liquid as they will go. Cover the casserole dish tightly with foil. Bake for one hour. (*I cover mine with parchment and then place the foil on top. I also place this dish on a parchment-lined baking sheet to avoid any possible oven spills.)
  3. Take the casserole out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes to melt the cheese.



Once cooled it’s time to enjoy!

Thank you so much for taking the time to stop by, I greatly appreciate it.

Instagram // Pinterest // Twitter

Until Next Time,




Crock Pot Vegetarian Chili… will not miss the meat I promise

I have been wanting to make this dish for quite some time.  This was a big hit and my family really enjoyed it.  I am not a vegetarian but from time to time I like to make a nice and tasty vegetarian meal for my family.  I am always looking for ways to get more veggies in.  This was a BIG HIT……….  So now it’s time to share.  I hope you will enjoy this as much as my family an I did.

This recipe is for a 6 Qt or larger crock pot


    • 2 pack of Helen’s Kitchen Veggie Ground


  • 1 qt of vegetable broth
  • 1 pack of frozen yellow corn
  • 1/2 cup of peppers ( I use a frozen blend of yellow, red and green)
  • 4 stalks of celery sliced
  • 2 garlic cloves finely chopped
  • 2 cans precooked beans of choice, rinsed and drained (white kidney beans and pinto beans were my choice)
  • 3 of cans of diced  tomatoes with liquid (I used one can of  fire roasted and two cans of no salt added diced tomatoes)
  • 1/2 cup of cauliflower puree
  • 1/2 medium yellow onion, diced
  • Green or Spring onion finely chop all of it
  • 1 TBSP olive oil
  • 2 tsp of chili powder, garlic powder, onion powder, smoked paprika, paprika
  • 1 tsp of garlic and onion powder for seasoning veggie ground
  • 1/2 tsp of black pepper, salt
  • 1/4 tsp herb provence
  • 1 teaspoon sugar, optional

Step by Step

In a non-stick skillet add olive oil , veggie ground  and the 1 tsp of garlic and onion powder.  Cook according to directions which will be for 4-5 minutes and set aside.

In the crock pot add diced tomatoes and the juices, vegetable broth, beans, cauliflower puree, celery, onion, peppers, corn, veggie ground, sugar and all the herbs and spices.



Mix well and cook on low for 8 hours or high for 4 to 6 hours. Stir Occasionally.


Garnish with Avocado


Enjoy & Happy Cooking

Until Next Time