The summer tastes of yellow squash, Roma tomatoes, and fresh basil are cooked in foil packets for convenience and easy cleanup.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- nonstick cooking spray
- 3 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 ⅓ cups whole grain brown rice
- 1 (10.5 ounce) can condensed cream of chicken soup
- 2 cups shredded pepper Jack cheese, divided
- ½ cup sour cream
- ½ cup salsa verde
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with nonstick spray.
- Heat chicken broth in a small pan over medium heat, about 5 minutes.
- Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
- Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.
Nutrition Facts
| Calories | 623 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 12 g |
| Sodium | 1522 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |