Southwestern Chicken Casserole

Funny, for so many years, I avoided rice in favor of whole wheat pasta.  Now that I am trying to go gluten free, I'm back to rice and loving it. So you just might see more rice dishes here. 

Clearly any meals with the southwestern or tex mex flair are our favorites.  This one didn't fail to please. 

Very easy to put together and loved how it smelled in the oven!

Southwestern Chicken Casserole
Adapted from Hezzi-D's

1 1/2 lb. boneless chicken tenders
1 cup chicken broth
1 cup milk
1 can corn, drained
1 can black beans, rinsed and drained
1 cup uncooked white rice
1 1/2 cup salsa
4 oz. green chilies
2 tsp. cumin
1/2 tsp. red pepper
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 cup cheddar cheese, shredded
1 lime

Spray a 9 x 13 in baking pan with cooking spray.  In the baking pan, combine the chicken broth, milk, water, corn, black beans, rice, salsa, green chilies, cumin and red pepper. Mix well.  On top of rice mixture, lay the chicken tenders.  Sprinkle paprika, salt and pepper over the chicken.  Cover with foil and bake for 30 minutes.  After 30 minutes, remove from oven, sprinkle with cheese and return to the oven without the foil.  Cook for 15 - 20 minutes or until the cheese is bubbly and brown.  Remove from the oven and sprinkle with juice from 1/2 of the lime to taste. 

Total calories = 2800 calories
6 servings = 467 calories per serving

One Year Ago...

Crustless Pumpkin Pie

This is linked with:
Lets Do Brunch at My Sweet and Savory
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
What's on your Plate at Good Cheap Eats
Gluten Free Wednesdays at Gluten Free Homemaker
Mommy Club at Crystal & Co.
Recipe Swap at This Chick Cooks
Full Plate Thursday at Miz Helens Country Cottage
It's a Keeper Recipe Swap at It's a Keeper
Foodie Friday at Designs by Gollum


Calories calculated from calorieking.com. Some numbers are approximate and rounded.