Description
Mexican flavors will make this chicken casserole a family favorite.
Ingredients
- 1 ½ cups cooked rice, preferably brown
- 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
- 2 (14.5 ounce) cans no-salt-added tomatoes, diced or crushed
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1 cup frozen yellow corn kernels
- 1 cup chopped red bell pepper
- 1 cup chopped poblano pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 4 garlic cloves, crushed
- 1 cup shredded reduced-fat Monterey Jack cheese
- ¼ cup jalapeno pepper slices (Optional)
Instructions
- Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl
- combine tomatoes
- beans
- corn
- peppers
- seasonings and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 minutes.
Servings: 6