Quick Chicken Casserole (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 red bell pepper, chopped into small pieces
02 -
1/2 cup onion, minced finely
03 -
1 cup of parboiled long-grain brown rice, unprepared
04 -
5 cups of pulled, cooked chicken
05 -
1 cup of frozen corn
06 -
A 14 oz can of black beans (low sodium), rinsed and drained
→ Liquid and Seasonings
07 -
3 tablespoons of fajita spice mix
08 -
3 cups of chicken broth with reduced sodium
09 -
1/8 teaspoon of cayenne pepper (optional)
10 -
1 small 4 oz can of mild green chilies
11 -
1 tablespoon of olive oil
12 -
2 tablespoons of thick tomato paste
→ Topping
13 -
1 1/4 cups of Monterey Jack cheese, shredded
# Instructions:
01 -
Set your oven to 400°F. Add the chopped onion, bell pepper, dry rice, fajita seasoning, and a pinch of cayenne (if you're using it) into a 9x13 inch dish and mix them together.
02 -
In a bowl, whisk the chicken broth along with the chilies, olive oil, and tomato paste until smooth and well-blended.
03 -
Pour the prepared broth mixture into the dish, stirring to combine everything. Toss in the shredded chicken, black beans, and frozen corn. Keep mixing until it's all evenly spread out.
04 -
Cover the baking dish with foil and bake for 65-70 minutes. You’ll know it’s ready when the liquid has been soaked up.
05 -
Take off the foil, sprinkle the cheese across the top, and pop it back in the oven for 5-10 minutes. Bake just until the cheese melts and turns golden. Give the dish about 5-10 minutes to cool before serving.
# Notes:
01 -
Baking time might change depending on your oven's accuracy
02 -
You can swap in rotisserie chicken to save time
03 -
Leftover liquid will disappear as the dish sits