Southwest Chicken Bean and Rice Casserole

Total Time
40mins
Prep 15 mins
Cook 25 mins

A nice easy casserole. Serve with a dallop of light sour cream on top; if desired. Sometimes I add some corn to the chicken mixture.

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
  2. In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
  3. In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
  4. Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
  5. Bake at 350 for 20-25 minutes.
Most Helpful

5 5

3 5

Very easy and tastes good, too. Thanks for sharing!

5 5

I just realized as I was writing this review that I forgot to add in the diced tomatoes with chilis. OOPS! I did halved the recipe & left out the olives. Very tasty & none was left when dinner was over. I guess that means it was a big success! Made for Went to the Market Tag