Mexican Chicken Casserole

Ingredients

• 2 pounds boneless skinless chicken breasts (or thighs)
• 1 1/2 cups uncooked white rice
• 1 cup salsa (divided)
• 2 1/4 cups chicken broth (or stock)
• 15 ounces black beans (about 1.5 cups cooked)
• 1 tablespoon taco seasoning
• 1 cup shredded Mexican cheese
• 1 tablespoon minced cilantro (or flat leaf parsley)
• 1 tablespoon olive oil

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Place the chicken breasts on a sturdy work surface and cover with plastic wrap. Using the flat side of a meat mallet or rolling pin, pound the chicken breasts to a uniform thickness. Rinse the rice and canned black beans in a fine mesh strainer under cold water until the water runs clear.

3. 3

   Add the oil, rice, beans, broth, and half of the salsa to a shallow baking dish. Stir to combine. Lay the chicken breasts on top of the rice mixture, then sprinkle taco seasoning over the chicken.

4. 4

   Cover the baking dish with foil and cook in preheated oven for 35 minutes.

5. 5

   Remove the baking dish from the oven and carefully peel back the foil. Pour the remaining half of the salsa on top of the chicken, then sprinkle cheese over the entire casserole.

6. 6

   Cover the baking dish with foil and return to the oven to cook for another 15 minutes.

7. 7

   Remove the baking dish from the oven and carefully peel back the foil. Test the internal temperature of the chicken has reached 165°F (74°C).

8. 8

   Sprinkle chopped cilantro over the top of the casserole. Plate the chicken breasts, then use a fork to gently fluff the rice before plating. Serve immediately.