Southwest Chicken Bean and Rice Casserole

“A nice easy casserole. Serve with a dallop of light sour cream on top; if desired. Sometimes I add some corn to the chicken mixture.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
  2. In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
  3. In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
  4. Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
  5. Bake at 350 for 20-25 minutes.

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