Southwest Chicken Rice Casserole

A Southwestern twist on the classic chicken rice casserole, perfect for a quick family dinner. Packed with bold flavors and easy to make, this dish is sure to delight your taste buds and optimize meal-time efficiency.

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

2 cups cooked chicken, shredded

1 cup long-grain white rice

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn kernels (fresh or frozen)

1 1/2 cups cheddar cheese, shredded

1 cup chicken broth

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (optional)

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add the cooked shredded chicken and season with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir to combine and cook for 2-3 minutes.

3. In a large mixing bowl, combine the cooked chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and chicken broth. Mix well.

4. Transfer the mixture into a greased 9x13-inch casserole dish and spread evenly.

5. Top with shredded cheddar cheese.

6. Cover with aluminum foil and bake in the preheated oven for 30 minutes.

7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

8. Let it cool slightly before serving, and sprinkle with fresh cilantro if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave on medium power for 2-3 minutes or until warmed through. Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.