Fiesta Cheesy Chicken

Makes 10 servings; 10 ounces each serving

You are here



  • 2 (10 ounce) cans chicken, low sodium
  • 1 medium onion
  • 1 T vegetable oil
  • 2 (15 ounce) cans low sodium cream of chicken soup
  • 2 cups plain yogurt (or non-fat sour cream)
  • 1 cup mild salsa
  • 1 ½ cups cheddar cheese, shredded, divided
  • Vegetable Oil Cooking Spray
  • 5 cups cooked instant brown rice



  1. Preheat oven to 350°F. 
  2. Wash your hands well with soap and warm water for at least 20 seconds. 
  3. Drain chicken. 
  4. Peel and cut onion into small pieces. 
  5. Heat large skillet over medium heat. Add oil and onions to pan. Sauté onions until golden brown, 5-10 minutes. 
  6. In a large mixing bowl, combine soup, yogurt, and salsa. Stir to combine. Add 1 cup cheese, chicken, and sautéed onions. Stir to combine. 
  7. Spray a 9 x 13 casserole dish with vegetable oil cooking spray. Pour mixing bowl contents into casserole dish. Top dish with ½ cup shredded cheddar cheese. Bake for 30-40 minutes. 
  8. While dish bakes, prepare rice according to package instructions. Serve Fiesta Cheesy Chicken over rice. 
  9. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.