Southwest Chicken Casserole
This southwest chicken casserole is an easy dinner the whole family will love! It all bakes together in one pan making clean-up super simple!
Servings: 5 servings
Ingredients
- 1 cup uncooked white rice
- 1/4 cup sliced green onions
- 1/2 teaspoon garlic powder
- 4 ounce can diced green chiles
- 1 cup low sodium chicken broth
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 cup black beans rinsed and drained
- 1/2 cup frozen corn defrosted
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 16 ounce jar salsa verde
- 1/2 cup shredded colby jack or cheddar cheese
Instructions
- Preheat oven to 350° F. Spray a 2.5 quart casserole dish with cooking oil.
- Add the uncooked rice, garlic powder, green onions, green chiles, chicken broth, salt and pepper to the casserole dish and stir everything together.
- In a small bowl combine the chili powder, cumin, smoked paprika, salt and pepper. Add the chicken to the casserole dish and spread it into a single layer then sprinkle on the spice blend.
- Top the chicken with the black beans and corn then pour the salsa evenly over everything. Sprinkle on the cheese and then cover the casserole dish tightly with foil.
- Bake in the preheated oven for 45 minutes then remove the foil and bake for another 5-10 minutes uncovered or until the rice is tender and the cheese is melted. Garnish with extra green onions, cilantro and avocado slices if desired.
Nutrition
Calories: 412kcal | Carbohydrates: 50g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 71mg | Sodium: 952mg | Potassium: 849mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1026IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 2mg