Southwest Brown Rice Chicken Bake

Posted by on Jul 2, 2014 in Chicken, Cooking, Dinner, Featured

GEDSC DIGITAL CAMERA

Here is a healthy casserole that is very quick and easy to make.  I make it for my family a few times a month and it is a hit every time.  It is great as leftovers and you can add different veggies or meat to give it a different spin.  I have made this replacing the sour cream with greek yogurt and it turned out just fine, although I prefer the sour cream version.  I usually use chicken breast baked with some season salt, but dark meat would work as well.  When I’m feeling extra lazy I just use Trader Joes frozen grilled breast strips which are already cooked and just need to be heated.  I hope you enjoy it!

GEDSC DIGITAL CAMERA

 

Southwest Brown Rice Chicken Bake

(makes about 6 servings)

4 cups of cooked brown rice (I use Trader Joes frozen already cooked brown rice)

2 cups of shredded chicken, cooked (about 2 large breasts)

1 cup of frozen corn

1 15oz can of black beans, drained

1 cup of sour cream

1/2 cup of salsa

1 cup of shredded cheddar cheese (or any cheese of your choice) plus addition for topping

salt, pepper, taco seasoning, etc to taste

(you can add onions, can chilis, etc to suit your taste!)

GEDSC DIGITAL CAMERA

Preheat oven to 350 degrees and spray square 9X9 baking dish with non stick cooking spray.

In a large bowl combine all ingredients until well mixed.

Transfer to prepared baking dish and top with additional cheese if desired.

Bake for 20-25 minutes until heated through and cheese is nice and melted!

Let sit for 5 minutes before serving.  Top with avocado, guacamole, salsa, sour cream, or whatever else sounds good!

Now tell me that wasn’t easy!  And delicious! :)

 

GEDSC DIGITAL CAMERA

 

 

Slightly adapted from:  http://www.howsweeteats.com/2010/11/cheesy-chicken-and-rice-bake/

Leave a Reply