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
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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