This Southwestern Chicken Casserole calls for chicken breast, salsa, beans, and amazing southwestern spices. It’s made 100% in a casserole dish in under an hour.
Ingredients
- 1.5 cups minute brown rice, uncooked (white or brown minute rice will work)
- 1.5 cups chicken broth
- 1/2 medium yellow onion, finely diced
- 10 oz. frozen corn, thawed
- 15 oz. canned black beans, drained and rinsed
- 1 lb. boneless skinless chicken breasts, cut into 1-inch chunks (raw)
- 16 oz. jar salsa, any spice level works!
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1/2 cup Colby Jack cheese
- optional toppings: shredded Colby Jack cheese, Greek yogurt, salsa, and green
Instructions
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Preheat oven to 375°F and spray a large casserole dish with nonstick cooking spray.
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Add all of the ingredients (minus the shredded cheese) into the casserole dish and mix together with a wooden spoon making sure that everything is well mixed and submerged in liquid.
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Then, cover with aluminum foil and bake at 375ºF for about 50 minutes.
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Uncover and top with shredded cheese. Bake, uncovered, for an additional 10 minutes.
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Once fully cooked, let rest for 10 minutes before serving. Top with Greek yogurt, more shredded cheese, salsa, and green onions.
Nutrition
Calories: 270 kcal, Carbohydrates: 36 g, Protein: 21 g, Fat: 5 g, Fiber: 6 g, Sugar: 3 g
