Description
A warm and comforting casserole featuring shredded chicken, zesty green chiles, and fluffy rice, topped with melted cheese.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup long-grain rice
- 1 can (10 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat.
- Add shredded chicken, cumin, garlic powder, salt, and pepper to the skillet and sauté for about 5 minutes.
- In a large mixing bowl, stir together rice, diced green chiles, black beans, corn, and the sautéed chicken mixture.
- Pour in chicken broth and mix well.
- Grease a casserole dish with olive oil and transfer the chicken mixture into it.
- Sprinkle shredded cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden-brown.
- Let cool slightly before serving.
Notes
For a crispy cheese topping, broil for the last couple of minutes while keeping a close eye to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 60mg