INGREDIENTS
- 1.5 cups minute brown rice, uncooked (white or brown will work)
- 2 cups low sodium chicken broth
- 1/2 cup finely diced onion
- 1 15 oz. canned corn, rinsed
- 1 15 oz. can black beans, rinsed
- 2 large chicken breasts evenly sliced about an inch thick (uncooked)
- 1 16 oz. jar salsa (mild, medium, or hot- your choice!)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 2 teaspoon garlic powder
- Optional- 1/2 cup Colby Jack Cheese
- Toppings: Shredded Colby Jack Cheese, fresh tomato, avocado, cilantro
INSTRUCTIONS
- Preheat oven to 350°F and spray a large casserole dish with nonstick cooking spray.
- In a large bowl, mix together everything but the chicken (you can add 1/2 cup of cheese if you are a cheese person, I did not do this step).
- Then, slice chicken breasts into about inch thick pieces. Place strips of chicken (uncooked) on the bottom of baking dish and top with rice mixture. Cover with aluminum foil and bake at 350°F for 1 hour.
- Uncover and top with shredded cheese. Bake for an additional 10 minutes.
source:https://fitfoodiefinds.com/southwestern-chicken-casserole//#_a5y_p=3471324
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