adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Southwest Chicken and Rice Casserole
Southwest Chicken and Rice Casserole
0 Likes
Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Southwest-inspired rotisserie chicken casserole with black beans, corn, and melted Cheddar cheese for a quick and delicious meal.
Ingredients:
  • nonstick cooking spray
  • 1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
  • 1.5 cups uncooked white rice
  • 1 (19 ounce) can black beans, rinsed and drained
  • 1 (12 ounce) can whole kernel corn, drained
  • 2.75 cups tomato sauce
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 tablespoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground ancho chile pepper
  • 0.5 teaspoon ground white pepper
  • 0.5 cup chicken broth
  • 1.5 cups grated aged Cheddar cheese
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Coat a 4-quart casserole dish with nonstick spray, then combine chicken, uncooked rice, black beans, and corn in the dish, stirring until mixed well. Set aside.
  • Combine tomato sauce, 2 cups of chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper in a large bowl until well mixed. Transfer the mixture to a casserole dish, ensuring it maintains a soupy consistency. Cover with foil.
  • After baking in the preheated oven for 40 minutes, take it out, uncover, and give it a good stir.
  • If the casserole appears too dry or begins to stick, pour in the remaining 1/2 cup of chicken broth. Cover once more and bake until the rice is tender, approximately 40 more minutes.
  • Uncover dish, gently mix, and generously top with shredded Cheddar cheese. Bake until cheese is gooey and bubbling, approximately 5 minutes.

Similar Recipes