Pico de Gallo Chicken Casserole with #CountryCrockStars
Everyone has a favorite, go to meal they prefer to make whether it’s opening a can of pasta, or an intricate 5 course spread. For me it’s a casserole; no one casserole in particular – just a 1 dish casserole. The beauty of casseroles is they can be as simple or as complex as you want. Even better I don’t have a ton of dishes to wash after we eat. That’s a total score for me.
I make a ton of casseroles, but with Cinco de Mayo being so close I wanted to make a Mexican inspired casserole for dinner tonight. I had some chicken tenders in the freezer so I decided to go with a Pico de Gallo Chicken casserole. This isn’t a one dish wonder since there is some prep work, but the few dishes you do mess up during prep can quickly be washed while the casserole is baking. If you make the Pico de Gallo the day before it can be a one dish wonder *wink*. I happened to have a ton left over from our afternoon snack!
Country Crock is what brings this dish to the level of perfection. I just love how easy it is to scoop it and add it to the top of my casserole. Not only that, but it gives the rice a wonderful Spanish Rice flavor.
Here’s how to make my Pico de Gallo Chicken Casserole
- 1 pound chicken breast tenders, trimmed of fat
- 2 cups fresh Pico de Gallo (find recipe below) – store-bought should work as well
- 1 teaspoon cumin
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 garlic clove, diced
- 3 tablespoons Country Crock
- 1 boil-in-bag rice bag
Preheat oven to 350 degrees F.
Lay the chicken breast tenders on the bottom of a casserole dish.
Spread Pico de Gallo over the chicken. Sprinkle/shake seasonings over the Pico de Gallo layer.
Top with the 3 tablespoons of Country Crock – spreading it out over the casserole. Cover the dish with tin foil.
Bake for 45 minutes.
Carefully remove the casserole from the oven and open the bag of rice. Pour it into the dish, stir and return to the oven uncovered.
Bake for an additional 10 minutes and serve.
Pico de Gallo
- 2 tablespoons chopped cilantro
- 3 plum tomatoes, diced
- 1 red and 1 green pepper, diced
- 1 small onion, diced
- salt & pepper to taste
- 1 medium ripe avocado, diced
- 2 tablespoons fresh lime juice
Combine all ingredients in a large bowl and chill for 20 minutes in the refrigerator.
How would you like to win $5,000 for making your favorite casserole? Just head to the Country Crock All Stars site, share a photo of your favorite casserole, and share in 100 words how you show creativity and resourcefulness in the kitchen. You’ll find out more details in the video below:
Tell Us: What is your favorite casserole?
I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.