Southwest Chicken Casserole

It was better as leftovers. The rice didn’t cook or overcooked and so it was crunchy. It was an ok recipe. Not sure if I would use it a lot. But it was pretty easy.

I was surprised at how good this turned out. You literally dump everything into the pan and bake it. Definitely making this again

I didn't put the corn in. I cooked the chicken with spices, then shredded it. Used minute rice and cooked for 20 mins covered, then 10 mins uncovered. Next time, I will add enchilada sauce because it bland without it.

Delicious and simple

instructions Preheat the oven to 350 degrees. In a large casserole dish (12×9), lay down white rice, minced garlic, onion and chicken broth. Stir until combined. Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly. Top with cheddar cheese. Cover and bake for 45 minutes. Bake uncovered for an additional 10 minutes or until the cheese is melted.

Will be attempting this one again but changing a few things! 1 will be precooking the rice as it was not completely cooked. And will absolutely be precooking the chicken as it did NOT completely cook in the oven even cooking it 45 minutes covered and 10 minutes uncovered! Was already late and was tired.

So so good! I do think I would cook the rice before making it next time. But otherwise, definitely eating it a lot!