Description
A vibrant and healthy Southwest chicken casserole packed with flavors, perfect for family dinners.
Ingredients
Scale
- 1 lb cooked and shredded chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 2 cups cooked brown rice
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, pour in the olive oil and let it warm up.
- Stir in the shredded chicken, black beans, corn, diced tomatoes, brown rice, cumin, chili powder, salt, and pepper; cook for about 5 minutes until warmed through.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- Sprinkle the shredded cheese on top.
- Bake for 20-25 minutes or until the cheese is bubbling and golden brown.
- Garnish with fresh cilantro before serving.
Notes
You can prepare this casserole ahead of time and store it in the refrigerator for up to 2 days before baking. For freezing, prepare without cheese and store for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg