Southwestern Chicken Casserole
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Dinner
Ingredients
Scale
- 1.5 cups minute brown rice (uncooked (you can use white or brown minute rice))
- 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 onions.)
Instructions
- Preheat your oven to 375°F and spray a large casserole dish with nonstick cooking spray.
- Combine all ingredients (except shredded cheese) in the casserole dish. Mix well to ensure everything is evenly distributed and submerged in liquid.
- Cover the dish with aluminum foil and bake at 375ºF for about 50 minutes.
- Uncover the dish and sprinkle shredded cheese on top. Bake, uncovered, for an additional 10 minutes.
- Allow the casserole to rest for 10 minutes before serving. Serve with Greek yogurt, additional shredded cheese, salsa, and green onions.
