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Southwestern Chicken and Rice Bake

User Rating 4 Star Rating (12 Reviews)

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Southwesterm Chicken Rice Bake

Southwesterm Chicken Rice Bake

Diana Rattray
An easy and tasty chicken meal to make up on busy days. This southwestern chicken casserole is made with diced chicken, black beans and corn, cooked rice, and seasonings, along with an easy homemade sauce and optional cheese topping.

Ingredients:

  • 2 cups cooked rice
  • 1 1/2 cups diced cooked chicken
  • 1 can (15 ounces) black beans, drained, rinsed
  • 1 can (11 to 15 ounces) Mexican-style corn, drained
  • 1 can (14.5 ounces) diced tomatoes, slightly drained
  • 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried leaf oregano
  • 1 tablespoon chili powder
  • 1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt
  • 1/2 to 1 cup Cheddar or Monterey Jack cheese, optional

Preparation:

In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.

In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.

Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Okay, but will try again with a few changes, Member scmcd

I made this last night and it turned out to be a bit more work than expected. It does take some time to make, but wasn't too bad. Most of the ingredients are right out of the can, which may be why I wasn't loving the taste at first - it was a bit bland. I ended up adding some red pepper flakes after tasting it (before the oven) and then quite a bit of cheese on top, which helped. However, I overkilled the red peppers and mine ended up too spicy. I would recommend doing diced tomatoes with mexican seasoning or maybe even taco meat (chicken or beef) and then using canned green chiles. I think that would help give it a kick without being overkill. I will try this again though with these changes. It made enough for about 3 dinners for my family, so that was great for the price of this dish! :)

1 out of 1 people found this helpful.

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