Description
A cozy and easy-to-make casserole that combines shredded chicken, beans, rice, and cheese for a delicious, filling meal.
Ingredients
Main Ingredients
- 2 cups cooked rice, white or brown (Can use cilantro lime rice for extra flavor.)
- 1 can black beans, drained and rinsed (Can substitute with pinto beans.)
- 2 cups shredded chicken (Use rotisserie, leftovers, or freshly cooked chicken.)
- 1 cup salsa (Chunky salsa adds flavor and moisture.)
- 1 cup corn (Optional, adds sweetness and color.)
- 2 cups cheese, shredded (Cheddar, Monterey Jack, or a Mexican blend.)
Spices
- 2 teaspoons chili powder
- 1.5 teaspoons cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon oregano
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix cooked rice, black beans, corn (if using), shredded chicken, salsa, and spices until well combined.
- Spray or lightly oil a baking dish and spread the mixture evenly into the dish.
- Top with a generous layer of shredded cheese.
Baking
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted and lightly golden.
- Let it rest for 5-10 minutes before serving to allow it to set.
Notes
This recipe can be made ahead and stored in the fridge for up to 24 hours before baking. It can also be frozen before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: Mexican