Description
A flavorful Southwestern Chicken and Rice Bake combining shredded rotisserie chicken, black beans, corn, tomatoes with jalapeño and cilantro, green chiles, and Mexican cheese all mixed with Greek yogurt and taco seasoning, then baked to perfection. This hearty casserole is easy to prepare and perfect for a comforting weeknight meal with a spicy, savory kick.
Ingredients
Units
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Main Ingredients
- 1 rotisserie chicken, shredded
- 1 can black beans, drained and rinsed
- 2 1/2 cups cooked brown rice
- 1 can corn, drained and rinsed
- 1 can tomatoes with jalapeño & cilantro, drained
- 1 can (14 oz) green chiles
- 1 cup plain Greek yogurt (Fage 0% fat recommended)
- 1/2 cup shredded Mexican cheese, plus extra for topping
Seasonings
- 4 tbsp taco seasoning
- 3 tbsp fresh cilantro, chopped
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- Dash of black pepper
Instructions
- Prepare the Chicken: Shred the rotisserie chicken breast into bite-sized pieces and set aside.
- Cook the Rice: If you haven’t already, cook the brown rice according to package instructions, then let it cool slightly.
- Combine Vegetables and Beans: Drain the black beans, corn, and tomatoes with jalapeño and cilantro. Place them in a large mixing bowl.
- Add Chicken and Rice: Add the shredded chicken and cooked brown rice to the bowl with the vegetables and beans.
- Season the Mixture: Sprinkle in the taco seasoning, sea salt, garlic powder, and a dash of black pepper. Stir well to evenly distribute the seasonings.
- Incorporate Dairy: Add the plain Greek yogurt and 1/2 cup shredded Mexican cheese into the bowl. Mix thoroughly until all ingredients are well combined to form a casserole mixture.
- Transfer to Baking Dish: Pour the casserole mixture into a large casserole dish, spreading it evenly.
- Bake the Casserole: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 20 minutes to heat through and melt the mixture together.
- Add Cheese Topping: Remove the casserole from the oven. Sprinkle additional shredded Mexican cheese evenly on top.
- Final Bake: Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese on top is melted and bubbly.
- Serve: Remove from oven, let cool slightly, garnish with fresh cilantro if desired, and serve warm.
Notes
- You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
- Using canned vegetables makes this recipe quick and convenient but fresh canned alternatives can be swapped for fresher flavors.
- Adjust the amount of taco seasoning to taste, especially if using a spicy variety or on a low-sodium diet.
- Greek yogurt adds creaminess and a slight tang but can be swapped with sour cream if unavailable.
- For a stronger cheese flavor, increase the shredded Mexican cheese topping.
- This casserole can be made ahead and refrigerated before baking; just increase baking time slightly if baking from cold.
