I was originally drawn to the recipe because of the southwest flavors, and it quickly became one of my favorite comfort dishes. It has since become my go to for when I need to bring a meal to someone’s house. It is a change of pace from lasagnas that a lot of people bring and it is an easy casserole to make and adapt to peoples preferances. Best of all – it is gluten free!
Southwest Chicken and Rice Bake
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 2 cups brown rice, cooked
- 2 chicken breasts, cooked and shredded (I often use rotisserie chicken)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup salsa
- 1 cup sour cream (or can use greek yogurt)
- 1 4oz can diced green chiles
- 2 cups shreded mexican 4 cheese blend
Instructions
- Preheat oven to 350 degrees
- In a large bowl mix rice, chicken, black beans, corn, salsa, sour cream, chiles and 1 cup shredded cheese. Stir until thorughly combined.
- Place in a large casserole dish and top with remaining shredded cheese. Cook uncovered for 20 -25 minutes or until cheese is melted and bubbly.
- Serve with salsa, sour cream, and we like jalapenos!
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Dan says
May 28, 2015 at 10:09 amTried this the other day, and I really like it!
Elizabeth says
May 28, 2015 at 9:02 pmGlad you liked it!
Becky R says
September 27, 2018 at 3:49 pmYour mom made this for us a couple weeks ago – it was delicious!!