Monday, January 11, 2016

Southwestern Cheesy Chicken and Rice

Here's another hearty, healthy, delicious meal for your New Year. I cannot get enough of the combo of black beans, corn, chicken... in the last two weeks I've made chicken tortilla soup and Southwestern Pot Pie using those ingredients. This casserole is easy peasy, especially if you have cooked rice and cooked chicken already on hand. Throw in the beans, corn, salsa, yogurt and cheese, and dinner will be ready in no time. And you can adjust this according to your taste - leave out the chilis, use spicier salsa, use pepper jack cheese if you want! Make it your own, but make it.

Southwestern Cheesy Chicken and Rice

2-3 cups cooked, shredded chicken
4 cups cooked rice (your favorite variety)
1 can corn, drained
1 can black beans, drained and rinsed
1 cup plain greek yogurt (or sour cream)
1-4 oz. can green chilis
1/2 cup salsa
1 1/2 cups Mexican-style shredded cheese

In a large bowl, combine all ingredients, except for 1/2 cup cheese. Stir well to incorporate the yogurt and cheese, then season with salt and pepper. Transfer to an 11x7 or equivalent baking dish and top with remaining 1/2 cup cheese. Bake at 350 for 20-25 minutes, or until heated through.

Recipe Source: Adapted from How Sweet Eats

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