I’m a huge fan of leftovers, partially because I hate food waste, and partially because they are easy. But every once in awhile, my leftovers turn into something spectacular, like this casserole. Next time you roast a chicken and have leftover meat, give this a chance!
Southwestern Chicken and Rice Casserole
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Entree
Serves: 6
Ingredients
- 12-16 ounces cooked, chopped chicken
- 1 cup chopped cooked broccoli (optional, but I had some leftover and it's nice to add more veggies)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 14-ounce can black beans, rinsed and drained
- 4 green onions, sliced
- 1 4-ounce can diced green chiles
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ cup chopped cilantro
- 1 14-ounce can green enchilada sauce
- 1 cup rice, cooked according to package directions and cooled slightly
- 2 cups shredded Mexican cheese blend, divided
- Avocado, for garnish
Instructions
- Combine the chicken, broccoli, corn, beans, green onions, chiles, salt, pepper, cumin, coriander, chili powder, cilantro, enchilada sauce, rice, and 1 cup of the cheese in a large bowl and mix gently until well combined. Pour mixture into a greased 9 x 13 inch casserole dish and top with remaining cup of cheese. Cover with a greased piece of foil and bake at 375 degrees until bubbly, about 45 minutes. Serve hot with chunks of avocado on top.