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April 03, 2014

Bean, Veggie n Salsa Casserole with Chicken

1 cup uncooked rice
1- 15oz can sweet corn (drained)
1- 15 oz can black beans
16oz Salsa
     (used 8oz GV White Corn n Black Bean)
     (used 8oz GV Peach Pineapple Chipotle)
1 cup chicken broth
1 tsp Mrs Dash Garlic & Herb
1 tsp Mrs Dash Onion & Herb
5 boneless skinless chicken breast or thighs
1 cup shredded cheddar cheese
2 whole green onions, sliced

Preheat the oven to 400degrees. Add black beans, dry rice, corn, salsa, chicken broth, seasonings to a 9×13 casserole dish. Stir until everything is evenly combined.

Cut the chicken into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. 

Cover the casserole dish tightly with foil. Bake for one hour.

Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. 

When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for 5minutes, or until the cheese has melted. 
Add the sliced green onions on top after baking and serve hot.


If you are using frozen chicken and/or corn make sure they are thawed.  
Or casserole will take longer to cook.

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