Mexican Chicken Casserole
This easy Mexican Chicken Casserole features a healthy blend of chicken, rice, black beans, corn, and salsa topped with melted cheddar cheese for a delicious one-pan dinner.
Equipment
- 1 Casserole dish 12×9 inch
- 1 oven
Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 cup chicken broth
- 1.5 lbs chicken breasts cut into 1-inch cubes
- 1 cup cooked rinsed, and drained black beans
- 1 cup frozen corn defrosted
- 16 oz jarred salsa
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees F.
- In a 12×9 inch casserole dish, combine rice, minced garlic, chopped onion, and chicken broth. Stir well to mix.
- Layer the cubed chicken breasts, black beans, defrosted corn, salsa, chili powder, and paprika over the rice mixture, keeping the rice on the bottom and covered.
- Sprinkle shredded cheddar cheese evenly over the top.
- Cover the dish and bake for 45 minutes.
- Remove the cover and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Notes
- Use fresh corn instead of frozen for added sweetness.
- Store leftovers in an airtight container in the fridge up to 3 days.
- Can be reheated in microwave or oven until warmed through.
- Try substituting cheddar with pepper jack cheese for a spicy twist.