Mexican Chicken Black Bean Casserole (Print Version)
Oven-baked Mexican chicken with black beans, corn, salsa, and cheddar cheese for satisfying flavor.
# Ingredients:
→ Base and Vegetables
01 -
1 cup uncooked long grain white rice
02 -
1 teaspoon minced garlic
03 -
1/2 cup chopped onion
→ Liquids and Sauces
04 -
1 cup chicken broth
05 -
16 ounces jarred salsa
→ Protein
06 -
1.5 pounds chicken breasts, cut into 1 inch cubes
07 -
1 cup black beans, cooked, rinsed and drained
→ Vegetables
08 -
1 cup frozen corn, thawed
→ Seasonings and Cheese
09 -
1/2 teaspoon chili powder
10 -
1/2 teaspoon paprika
11 -
1 cup shredded cheddar cheese
# Steps:
01 -
Preheat oven to 350°F (177°C).
02 -
In a 12 x 9 inch casserole dish, evenly distribute uncooked white rice, minced garlic, chopped onion, and chicken broth. Stir until well mixed.
03 -
Layer chicken breast cubes, black beans, thawed corn, and salsa over the rice mixture. Sprinkle chili powder and paprika over the top. Ensure rice remains on the bottom, fully covered.
04 -
Sprinkle the entire surface with shredded cheddar cheese. Cover the casserole dish tightly with aluminum foil and bake for 45 minutes.
05 -
Remove the foil and continue baking uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
# Notes:
01 -
For deeper flavor, use freshly grated cheddar cheese and select a salsa with your preferred spice level.