Gluten Free Salsa Chicken Casserole

Last Sunday I had the chance to meet a handful of local vendors and sample their products at my local Whole Foods Market, Charles River Plaza.One of the products I tried and loved is NoLa’s Fresh Food. NoLa’s makes authentic Mexican salsa that is bold, fresh, and all natural. Available in two varieties: Salsa Fresca and Fire Roasted Corn and Black Bean.

Based in Jamaica Plain, NoLa’s Salsa is made with fresh ingredients that are blended together to create a robust flavor with a little bit of heat. NoLa’s only uses the freshest, all natural ingredients available, and you can really taste it in the final product. NoLa’s Salsas have no preservatives, no sugar, no oils, and no artificial colors or flavors. They are vegan and gluten free so everyone can enjoy it.

After the event I brought home two 16 o.z. containers and as much as I love chips and salsa, there is only so much I can eat at once. This recipe was inspired by my love for Mexican food and NoLa’s Fire Roasted Corn and Black Bean. It is SUPER easy to make and requires only one dish, so there isn’t a lot of clean up either!

Salsa Chicken Casserole

Serves: 6


  • 1 cup uncooked rice
  • 1 (15 oz.) can black beans
  • 1 (16 oz.) NoLa’s Corn and Black Bean Salsa or NoLa’s Salsa Fresca + 1/2 cup frozen corn kernels (thawed)
  • 1 cup chicken broth
  • ½-1 Tbsp chili powder
  • 1 tsp oregano
  • 1.5 lbs chicken breasts
  • 1 cup shredded cheddar cheese (optional)
  • 2 scallions, sliced


  1. Preheat the oven to 375 degrees. Drain and rinse the black beans.
  2. Add the rice, black beans, salsa, corn, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
  3. Cut the chicken breasts into large pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
  4. Take the casserole dish 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, if you are using cheese, sprinkle it over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.


NoLas Salsas are available at Whole Foods Markets in Massachusetts, Rhode Island, and Connecticut, in addition to a number of local grocers. For a complete list click here.


Disclaimer: I received NoLa’s salsa free of charge for participating in the blogger and local vendor meet and greet event at Whole Foods Market.  I was not paid for my review and all opinions are my own.

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I've been on a gluten free diet since January 2009. It's been an adventure, and a challenge at times. I love to go to new restaurants and try new foods, and being gluten free can make eating out difficult at times. But I will not let my dietary restrictions get in my way of finding new restaurants and products. These are my stories of being a young women in a big city, eating out and trying new foods, all while NOT eating gluten. Like I said, it's an adventure and you are welcome to come along... Please note that as I try to eat gluten free 100% of the time, my intolerance is not as severe as others so please use caution when dining at restaurants that are not certified gluten free.

12 thoughts on “Gluten Free Salsa Chicken Casserole

  1. OMG! Your recipe looks so yummy and healthy! I think it’s not too hard to cook! I would love to try it soon :)
    Thank You for sharing it!

  2. SALSA CHICKEN CASSEROLE looks very tasty and a dish my husband would really enjoy!

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