Description
A comforting, protein-rich casserole featuring shredded chicken, rice, black beans, corn, and zesty salsa, all baked to perfection.
Ingredients
- 2 cups cooked chicken, shredded (about 10–12 oz / 280–340 g)
- 2 cups cooked rice (about 370–400 g)
- 1 can black beans, rinsed and drained (15 oz / 425 g)
- 1 cup corn kernels (fresh, frozen and thawed, or canned)
- 1 cup salsa (mild, medium, or hot)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine the shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper in a large bowl. Mix until evenly distributed.
- Spread half of the mixture evenly in the greased baking dish.
- Sprinkle half of the shredded cheese over the first layer.
- Add the remaining filling on top and finish with the remaining shredded cheese. Press down lightly.
- Bake for 20–25 minutes, until the cheese is melted and bubbly. Let rest for 5 minutes, then garnish with fresh cilantro if desired.
Notes
Adjust seasonings to taste; try different types of salsa for varying heat levels. Great for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex