Thursday, March 12, 2015

Southwestern Chicken Casserole

Southwestern Chicken Casserole

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 6-8 servings


1.5 cups quick cooking rice (white or brown will work)
2 cups chicken broth
1/4 cup finely diced onion
1 15 oz can corn, rinsed
1 15 once can black beans, rinsed
2 large chicken breasts evenly sliced about an inch thick (uncooked)
1.5 cup salsa (mild, medium, or hot- your choice!)
-1/4 cup fresh cilantro, chopped
-1/4 teaspoon paprika
-1/2 teaspoon chili powder
-1/2 teaspoon cumin powder
-1/4 teaspoon onion powder
-Optional- 1/2 cup Colby Jack Cheese
-Toppings: Shredded Colby Jack Cheese, fresh tomato, avocado, cilantro

Preheat oven to 350 and spray a large baking dish with nonstick cooking spray.
In a large bowl, mix together everything but the chicken (you can add 1/2 cup of cheese if you are a cheese person, I did not do this step).
Then, slice chicken breasts into about inch thick pieces. Place strips of chicken (uncooked) on the bottom of baking dish and top with rice mixture. Cover with aluminum foil and bake at 350 for 1 hour.
Uncover and top with shredded cheese. Bake for an additional 10 minutes.
From : fitfoodiefinds
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