Description
A flavorful and hearty Southwestern Chicken and Rice Bake combining tender shredded rotisserie chicken, black beans, corn, tomatoes with jalapeño and cilantro, green chilies, and Mexican cheese. This casserole is creamy with Greek yogurt and packed with spices, baked to perfection for a comforting meal that’s easy to prepare and perfect for busy weeknights.
Ingredients
Units
Scale
Protein and Dairy
- 1 rotisserie chicken, shredded
- 1 cup plain Greek yogurt (Fage 0%)
- 1/2 cup shredded Mexican cheese (plus additional for topping)
Pantry Items
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 can tomatoes with jalapeño & cilantro
- 1 can (14 oz) green chiles
- 4 tbsp taco seasoning
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- Dash of pepper
Grains
- 2 1/2 cups cooked brown rice
Herbs
- 3 tbsp fresh cilantro
Instructions
- Prepare Chicken: Shred the rotisserie chicken breast into bite-sized pieces and set aside in a large mixing bowl.
- Cook Rice: If not already cooked, prepare brown rice according to package instructions, then add 2 1/2 cups of cooked rice to the bowl with the chicken.
- Drain and Add Canned Ingredients: Drain and rinse the black beans and corn thoroughly. Drain the tomatoes with jalapeño & cilantro and the green chiles. Add all these ingredients into the large bowl with the chicken and rice.
- Add Seasonings: Sprinkle in 4 tablespoons of taco seasoning, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder, and a dash of black pepper. Mix all ingredients well until evenly combined.
- Add Dairy and Fresh Herbs: Incorporate 1 cup of plain Greek yogurt and 1/2 cup of shredded Mexican cheese into the mixture. Also add 3 tablespoons of fresh cilantro. Stir thoroughly to combine the creamy components evenly throughout the casserole mix.
- Assemble Casserole: Pour the combined casserole mixture into a large casserole dish, spreading it evenly.
- Bake: Place the casserole dish into a preheated oven at 350°F (175°C) and bake for 20 minutes to meld the flavors and heat through.
- Add Topping and Finish Baking: Remove the casserole from the oven, sprinkle additional shredded Mexican cheese evenly over the top, and return to bake for an additional 5 minutes until the cheese is melted and slightly golden.
Notes
- Using rotisserie chicken saves prep time and adds flavor, but you can substitute with cooked shredded chicken breasts if preferred.
- Brown rice can be replaced with white rice, though brown rice adds more fiber and a nuttier flavor.
- For extra heat, consider adding more jalapeños or a dash of cayenne pepper to the seasoning mix.
- This casserole can be made ahead and refrigerated before baking; increase baking time slightly if baking from cold.
- For a lower-fat version, use reduced-fat cheese or adjust the amount of cheese used on top.
