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Southwestern Chicken Casserole

Course Dinner
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 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.