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Southwestern Chicken Thigh Casserole
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Southwest chicken casserole with black beans, corn, rice, and pepper Jack cheese, perfect with cornbread or tortillas.
Ingredients:
  • nonstick cooking spray
  • 3 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1.3333333730698 cups whole grain brown rice
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 2 cups shredded pepper Jack cheese, divided
  • 0.5 cup sour cream
  • 0.5 cup salsa verde
  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat a 9x13-inch baking dish with nonstick spray.
  • Warm up the chicken broth in a small pan over medium heat for approximately 5 minutes.
  • In a large bowl, mix black beans, corn, and rice. Pour in hot chicken broth, condensed soup, 1 cup of pepper Jack cheese, sour cream, and salsa. Stir well to combine. Add chicken and transfer the mixture to the baking dish.
  • Bake uncovered in a preheated oven for 45 minutes. Sprinkle remaining pepper Jack cheese on top and bake for an additional 15-25 minutes, or until the center is set, chicken is fully cooked, and cheese is golden brown.

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