Easy Cheesy Chicken Casserole
By Paula Deen
JUMP TO RECIPEFeatured 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.