Mexican Chicken Casserole Recipe

Ingredients

• 1 cup uncooked long grain white rice
• 1 teaspoon minced garlic
• 1/2 cup chopped onion
• 1 cup chicken broth
• 1.5 lbs chicken breasts, cut into 1 inch cubes
• 1 cup black beans, cooked, rinsed & drained
• 1 cup frozen corn, defrosted
• 16 oz jarred salsa
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 cup cheddar cheese, shredded

Instructions

1. 1

   Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.

2. 2

   Prepare Rice Mixture: In a large mixing bowl, combine the uncooked rice, minced garlic, chopped onion, chicken broth, chili powder, and paprika. Stir well to mix all ingredients thoroughly.

3. 3

   Add Chicken and Vegetables: Add the cubed chicken breasts, rinsed black beans, defrosted corn, and salsa to the rice mixture. Mix everything gently to ensure an even distribution of ingredients without breaking up the chicken pieces.

4. 4

   Transfer to Baking Dish: Pour the entire mixture into a greased 9×13 inch casserole dish and spread it out evenly.

5. 5

   Bake the Casserole: Cover the casserole dish with aluminum foil and bake in the preheated oven for about 45 minutes, or until the chicken is cooked through and the rice is tender.

6. 6

   Add Cheese and Finish Baking: Remove the foil, sprinkle the shredded cheddar cheese evenly over the casserole, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.

7. 7

   Rest and Serve: Let the casserole rest for 5 minutes before serving. This allows flavors to settle and makes it easier to portion.