Salsa Chicken and Rice Casserole

Just before Christmas I received a package.  I was so excited when I opened it and found a gift package given to me courtesy of  Foodbuzz and Newman's Own (THANK YOU!!).  Because of my participation in Foodbuzz Tastemaker program i was asked to present a plan for some meal ideas. They liked my plan and I was sent this cool box and my challenge was to create recipes using The Newman's Own Sauces. It was crazy (because I only had 2 weeks) but oh so fun!!I would do it again in a heartbeat.  I had never used The Newman's Own brand before and I was so impressed!! I will be buying them now.  I now need to share the recipes I submitted with you.  This first one was inspired by my friend. Thanks Katie!!

This is an easy to prepare all in one Mexican flavored meal.

Salsa Chicken and Rice Casserole

1 pound chicken breast cut into small pieces

1 medium onion, diced

1- 14.5 ounce can diced tomatoes

2 cups Salsa (Newman’s Own Medium Chunky was very good!!)

1 teaspoon chicken bouillon

1 can black beans, drained and rinsed

½ cup water

½ cup uncooked long grain rice
1 cup shredded cheddar cheese
Sliced olives
Place onion and chicken into a skillet and cook for about 5 minutes or until chicken is brown. You can sprinkle with garlic salt and chili powder if you want.
Take off heat, add the rest of the ingredients except cheese and olives. and stir to mix well.
Pour into a 9 x 13 casserole dish and cover with foil.

 Bake at 350 degrees for 50 minutes.

 Uncover, spread shredded cheese and olives over top and bake for 10 more minutes.

*You can serve this over crushed tortilla chips and garnish with a bit of sour cream and some diced, fresh tomatoes.

Variation: Use hamburger instead of chicken.

Linked with Foodie Friday and Recipe Swap.