Using ingredients that most cooks already have on hand, a chicken chili casserole with rice influenced by Mexican cuisine. Serve with tortilla chips that have been smashed, spicy sauce, and shredded cheese.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons salted butter
- 1 medium onion, chopped
- 1 cup shredded rotisserie chicken
- 1 (15.25 ounce) can Mexican-style corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can chili-seasoned diced tomatoes
- 1 cup instant brown rice, uncooked
- 1 (4 ounce) can diced green chiles
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
- 1 cup salsa
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a large skillet over medium heat. Add onion and cook and stir until tender, 5 to 7 minutes. Add shredded chicken and cook until heated through, 3 to 5 minutes.
- Pour chicken mixture into a casserole dish. Add corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt and pepper. Mix all ingredients together in the pan and spread to cover the dish. Spread salsa evenly over the top.
- Bake in the preheated oven until bubbly, about 45 minutes. Serve in bowls.
- Tip: Anytime you have extra rotisserie chicken leftover, remove from the bone, shred, and place in freezer bags in 1 cup portions. When needed, remove from freezer, thaw in hot water, and use in casseroles and soups.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 13 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 1799 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made this nearly as written… I cooked a small package of chicken thighs instead of using rotisserie chicken. I had slightly more than 1 cup of chicken. Then I could not find chili seasoned tomatoes so I used fire roasted salsa tomatoes and I used regular canned corn because I couldn’t find Mexican style corn. This recipe is dependent on the tomatoes, corn, and salsa that you use for its flavor. Overall, my family liked it, but it is not something they are asking me o make again.