Description
A delicious combination of shredded chicken, beans, and cheese, layered over rice and baked to perfection. Perfect for family dinners and potlucks!
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup salsa
- 1 cup uncooked rice (white or brown)
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish, optional)
- Sour cream (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, salsa, uncooked rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Mix well until combined.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and sprinkle the shredded cheddar and Monterey Jack cheese on top. Return the dish to the oven (uncovered) and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Remove it from the oven and let it rest for about 5 minutes before serving.
Notes
You can add bell peppers for extra crunch, swap the chicken for turkey, or make it vegetarian with tofu or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 75mg
Keywords: chicken, casserole, comfort food, bean, cheese, family dinner