Chicken & Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups cooked rice1 1/2 cups diced cooked chicken1 can (15 ounces) black beans, drained, rinsed1 can (11 to 15 ounces) Mexican-style corn, drained1 can (14.5 ounces) diced tomatoes, slightly drained1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional1 teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon dried leaf oregano1 tablespoon chili powder1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste4 tablespoons butter4 tablespoons flour1 cup milk1/2 cup chicken broth1/4 teaspoon coarsely ground black pepper1/2 teaspoon salt1/2 to 1 cup Cheddar or Monterey Jack cheese, optional
In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.
In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly.
Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.
Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user KOLBYP.
In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly.
Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.
Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user KOLBYP.
Nutritional Info Amount Per Serving
- Calories: 447.4
- Total Fat: 16.4 g
- Cholesterol: 74.2 mg
- Sodium: 766.3 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 8.6 g
- Protein: 28.9 g
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