Chicken and rice mexican casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
about 1 lb (450g) cooked chicken (I use leftover from a rotisserie chicken or 6 chicken thighs, about 4 cups)3 cups Cooked Brown Rice¾ cups Frozen Corn15 ounces, fluid Can Black Beans, Drained And Rinsed1 cup Plain Greek Yogurt2 ounces, Canned Green Chilis1 cup Salsa3/4 cup Mexican Cheese blend, or whatever you have on hand salt and pepper to taste (I use 1/2 t salt, no salt or pepper in nutrition analysis)) 2 Tablespoons Fresh Cilantro For GarnishPreparation InstructionsPreheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
Serving Size: serves 6
Serving Size: serves 6
Nutritional Info Amount Per Serving
- Calories: 369.0
- Total Fat: 7.6 g
- Cholesterol: 73.1 mg
- Sodium: 419.1 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 8.1 g
- Protein: 30.0 g
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