Mexican flavors will make this chicken casserole a family favorite.
Ingredients
- 1.5 cups cooked rice , preferably brown
- 1 pound skinless , boneless chicken breast, cut in bite-sized pieces
- 2 cans no-salt-added tomatoes , 14.5 ounce
- 1 can no-salt-added black beans , 15 ounce
- 1 cup frozen yellow corn kernels
- 1 cup chopped red bell pepper
- 1 cup chopped poblano pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 4 garlics cloves , crushed
- 1 cup shredded reduced-fat Monterey Jack cheese
- 0.25 cups jalapeno pepper slices , Optional
Instructions
-
1
Gather all ingredients.
-
2
Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken.
-
3
In a bowl combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken.
-
4
Top with cheese and optional jalapeño.
-
5
Bake for 45 minutes.
Nutrition Facts
Per serving
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