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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Mexican flavors will make this chicken casserole a family favorite. Ingredients:
1 1/2 cups cooked rice, preferably brown |
1 pound skinless, boneless chicken breast, cut in bite-sized pieces |
2 (14.5 ounce) cans no-salt-added tomatoes, diced or crushed |
1 (15 ounce) can no-salt-added black beans, drained and rinsed |
1 cup frozen yellow corn kernels |
1 cup chopped red bell pepper |
1 cup chopped poblano pepper |
1 tablespoon chili powder |
1 tablespoon cumin |
4 garlic cloves, crushed |
1 cup shredded reduced-fat monterey jack cheese |
1/4 cup jalapeno pepper slices (optional) |
Directions:
1. Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 minutes.
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