About
Easy Tex-Mex Chicken Casserole! It's delicious! It's filling! It's not going to make you stressed! A one-dish wonder like this is just perfect for busy weeknights. Tender, grilled chicken combines with wholesome and nutty brown rice, a creamy and tangy sauce, and a mix of hearty black beans and spicy green chiles for a zesty flavor foundation. Topped with a blend of melted and sharp Monterey Jack and cheddar cheeses, the Easy Tex-Mex Chicken Casserole bakes to perfection in just 25 minutes. That's all it takes to make an amazing dinner! You've got a comforting, crowd-pleasing meal in a literal snap!
Ingredients
- 2 chicken breasts, boneless and skinless, grilled, shredded
- 4 cups brown rice, cooked
- 3/4 cup frozen corn
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup plain Greek yogurt, can substitute sour cream
- 1 (4-ounce) can green chiles, drained
- 1/2 cup chunky salsa
- 1/2 cup Monterey Jack cheese, grated, plus more, to taste
- 1/2 cup cheddar cheese, grated, plus more, to taste
- salt, to taste
- black pepper, to taste
- cilantro leaves, to taste, for topping
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large bowl, add the shredded chicken, the brown rice, the frozen corn, the black beans, the Greek yogurt, the green chiles, the salsa, 1/2 cup of the Monterey Jack cheese, and 1/2 of the cheddar cheese and stir until thoroughly combined.
Step 3 -Season the chicken mixture with the salt and the black pepper.
Step 4 -Transfer the chicken mixture to an 8x8-inch or 9x13-inch baking dish.
Step 5 -Top the chicken mixture with the extra Monterey Jack cheese and the extra cheddar cheese.
Step 6 -Bake until the casserole is heated through, about 20-25 minutes.
Step 7 -Serve topped with the cilantro leaves.
