Wednesday, January 15, 2014

Southwest Chicken Casserole

It's been a clean-out-the-cupboards type of month.  You know--you buy ingredients with the best intentions of making them (like the 4 cans of chickpeas I have to try and roast them for a healthy chip alternative), but you don't ever get around to making them?...  Yeah...  I make up dishes sometimes which turn out to be DELICIOUS like this recipe!  (The hubby ate the ENTIRE casserole....  I think he loved it!)

{Southwest Chicken Casserole which I topped with cilantro and green onions}

{Cook chicken in broth then use the same broth to cook the rice!}

{Adding ingredients together}

{Mixed ingredients}

{Place in a casserole dish and bake!}

{Southwest Chicken Casserole}

Southwest Chicken Casserole

Serves 6

1 pound chicken breasts, boneless and skinless
4 cups chicken broth (plus possibly more)
1 cup uncooked rice (soak it beforehand to make cooking quicker)
8 oz frozen corn
15 oz black beans, drained and rinsed
1 cup sour cream
4 oz green chilies
1 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 cups shredded cheese
Toppings like cheese, sour cream, cilantro and green onions
  1. Place chicken and broth in a large pan on medium; cook chicken until done.
  2. Remove chicken and set aside to cool.
  3. Add rice to chicken broth and cook until done; adding more broth as necessary.
  4. Meanwhile, mix corn, beans, cooled chicken, sour cream, chilies, salsa, cumin, chili powder, and cheese together.
  5. If making this the night before, cool rice before adding to the chicken mixture.  If making this immediately, then add hot rice.
  6. Preheat oven to 350.
  7. Grease a 9x13 baking dish and pour chicken and rice mixture into pan.
  8. Bake for 20-25 minutes or until top is slightly browned.
  9. Serve with optional toppings.
Been noticing a Mexican theme here lately?  LOL  I just did!  I guess it's because of the warming spices like chili flakes and cumin.  It's always nice to have warm food on cold days!

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