Southwest Chicken and Rice Casserole
Recipe by Debbie Wind Bailey from allrecipes.com
Dinner 2 Hr. 45 Mins.
Ingredients
10
10 servings
- •nonstick cooking spray
- •1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
- •1.5 cups uncooked white rice
- •1 (19 ounce) can black beans, rinsed and drained
- •1 (12 ounce) can whole kernel corn, drained
- •2.75 cups tomato sauce
- •2 cups chicken broth
- •1 cup sour cream
- •1 tablespoon chili powder
- •1 teaspoon salt
- •0.5 teaspoon ground cumin
- •0.5 teaspoon ground ancho chile pepper
- •0.5 teaspoon ground white pepper
- •0.5 cup chicken broth
- •1.5 cups grated aged Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
- Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
- Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
- Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.
Nutritional Facts
Per 10 servings
- Calories: 498
- Carbohydrate: 42g
- Fat: 22g
- Fiber: 6g
- Protein: 33g
- Sugar: 4g
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