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southwest chicken casserole

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Southwest Chicken Casserole

Regardless of the time of year, one-dish meals are always in season and priceless. Modeled after a dish I used to make all the time in college, Southwest Chicken Casserole is one of my favorites!

Ingredients:

  • 2 cups brown rice
  • 2 cups chicken broth
  • 1/4 cup yellow onion diced
  • 1 cup bell peppers diced
  • 4 garlic cloves minced
  • 15 ounces yellow corn drained and rinsed
  • 15 ounces petite diced tomatoes undrained, with green chiles is preferred
  • 15 ounces black beans drained and rinsed
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon dried oregano
  • 2 boneless skinless chicken breasts cut into 1/2 inch thick strips
  • cooking spray
  • avocado optional
  • mexican blend cheese optional
  • sour cream optional

Direction

  1. Preheat oven to 350 degrees and coat a 9×13 baking dish with cooking spray.
  2. In a small bowl, combine chili powder through dried oregano, stir and set aside.
  3. In a large bowl, combine rice through black beans. Stir to combine and then add spice blend, stirring to combine again.
  4. Line the bottom of the baking dish with chicken strips in a single layer. Pour rice and vegetable mixture over chicken. It is important to place the chicken on the bottom against the baking dish and near the heating element of the oven to make sure it is cooked all the way through.
  5. Cover with aluminum foil, tightly sealing around the edges to create a steamer for rice.
  6. Bake, covered, for 50 minutes. Remove, uncover and fluff rice with a fork before returning to the oven for an additional 10 minutes.
  7. Remove and serve. Top with avocado, sour cream and Mexican cheese blend, if desired.
  8. If you’ve tried this recipe, come back and let us know how it was!

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