Chicken and Rice Casserole with Chilies Corn and Black Beans
Transform your weeknight dinners with this hearty and flavorful Chicken and Rice Casserole with Chilies, Corn, and Black Beans. Bursting with vibrant Southwest-inspired flavors, this easy-to-make dish combines tender chicken breast, fluffy rice, savory black beans, sweet corn, and a kick of diced green chilies, all baked to perfection under a blanket of melted cheddar cheese. The creamy base of sour cream and chicken broth is seasoned with cumin and chili powder for a warm, smoky depth. Ready in under an hour, this casserole is perfect for feeding a hungry family, and leftovers reheat beautifully. Garnish with fresh cilantro for a pop of color and extra zest, and savor this comforting, crowd-pleasing meal any night of the week! Keywords: chicken and rice casserole, Southwest casserole, easy weeknight dinner, chilies and black beans casserole.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 cups Cooked white or brown rice
- 1 cup Canned black beans (rinsed and drained)
- 1 cup Canned corn (drained)
- 1 can (4 ounces) Diced green chilies
- 1.5 cups Shredded cheddar cheese
- 0.75 cup Sour cream
- 0.5 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or a small amount of oil.
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 4-5 minutes on each side until lightly browned. Remove the chicken from the skillet and let it cool slightly, then dice it into small bite-sized pieces.
In a large mixing bowl, combine the cooked chicken, cooked rice, black beans, corn, diced green chilies, 1 cup of shredded cheddar cheese, sour cream, chicken broth, ground cumin, chili powder, and a little extra salt and pepper to taste. Mix everything until well combined.
Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving. Optionally, garnish with freshly chopped cilantro for a burst of color and flavor.
Serve warm and enjoy this hearty, southwest-inspired chicken and rice casserole!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
