Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 ½ cups cooked rice
- 2 cups shredded cheddar cheese
- 1 cup sour cream
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more. Add the cooked and shredded chicken, black beans, corn, diced tomatoes and green chilies, and chicken broth. Stir in taco seasoning. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Step 3: Spread the cooked rice evenly in the prepared baking dish. Pour the chicken mixture over the rice.
- Step 4: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Step 5: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Step 6: Remove from oven and let cool slightly before serving. Top with a dollop of sour cream, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or bake the entire casserole at 350°F for 15-20 minutes until heated through.
- Serve this hearty casserole with a side of crisp tortilla chips for a fun and interactive meal.
- For extra flavor depth, consider sautéing the onions and garlic in a combination of olive oil and a little butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American