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Easy Cheesy Chicken Casserole

By Paula Deen

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Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes

Cook time: 1 hour

Servings: 8 to 10

Ingredients

  • 3 cups chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1⅓ cups uncooked whole-grain brown rice
  • 2 cups shredded Monterey Jack cheese with peppers, divided
  • 1 (10¾-ounce) can cream of chicken soup
  • ½ cup sour cream
  • ½ cup salsa verde
  • 2 pounds boneless skinless chicken thighs, cut into ½-inch pieces

Directions

Preheat oven to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray. In a small saucepan, heat chicken broth.

In a large bowl, combine beans, corn, and rice. Add hot chicken broth, 1 cup cheese, soup, sour cream, and salsa, stirring to combine. Stir in chicken. Pour mixture into prepared baking dish.

Bake, uncovered, for 45 minutes. Top with remaining 1 cup cheese, and bake for 15 to 25 minutes longer or until center is set and cheese is golden brown.