Friday, January 7, 2011

Southwest Chicken and Rice Bake



This casserole of sorts sounded delicious and not overly heavy like some casseroles can be.  It was delicious, but then again I tend to like anything 'Southwestern.'  I found this recipe from How Sweet It Is, and it is a great one shot meal and really quick to cook up (especially if you use a rotisserie chicken).I would definitely make it again (and again!).


Southwest Chicken and Rice Bake
From: How Sweet It Is


Ingredients:
2 cooked boneless skinless chicken breast - shredded (or from a rotisserie chicken like I did)
2 cups cooked brown rice (can use instant - I did)
3/4 cup frozen corn
1 15oz can black beans, drained and rinsed
1 cup plain greek yogurt (or low fat sour cream)
1 4oz can green chilies
1/2 - 1 cup chunky salsa
1 cup grated cheddar and monterey jack cheese
Cilantro for garnish if desired

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine.  Make sure the yogurt and cheese is stirred in throughout the entire bowl. Season with salt and pepper.

2.  Transfer to a 1 1/2 quart oven-safe dish and top with extra cheese f you would like.  Bake for 20-25 minutes, or until heated through.  Garnish with chopped cilantro if desired.

If Freezing, cover tightly before adding cilantro and freeze.  To use, defrost and bake as directed in original directions.

2 comments:

Ashley said...

Yum, yum, yum, this makes me hungry!

Christine said...

I'm going to try it this week!

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