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Easy Tex-Mex Chicken Casserole

CasseroleChickenTex-Mex

Time: 30 minutes

Yield: 6 servings

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About

Easy Tex-Mex Chicken Casserole! It's delicious! It's filling! It's not going to make you stressed! A one-dish wonder like this is just perfect for busy weeknights. Tender, grilled chicken combines with wholesome and nutty brown rice, a creamy and tangy sauce, and a mix of hearty black beans and spicy green chiles for a zesty flavor foundation. Topped with a blend of melted and sharp Monterey Jack and cheddar cheeses, the Easy Tex-Mex Chicken Casserole bakes to perfection in just 25 minutes. That's all it takes to make an amazing dinner! You've got a comforting, crowd-pleasing meal in a literal snap!

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Ingredients

  • 2 chicken breasts, boneless and skinless, grilled, shredded
  • 4 cups brown rice, cooked
  • 3/4 cup frozen corn
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup plain Greek yogurt, can substitute sour cream
  • 1 (4-ounce) can green chiles, drained
  • 1/2 cup chunky salsa
  • 1/2 cup Monterey Jack cheese, grated, plus more, to taste
  • 1/2 cup cheddar cheese, grated, plus more, to taste
  • salt, to taste
  • black pepper, to taste
  • cilantro leaves, to taste, for topping

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a large bowl, add the shredded chicken, the brown rice, the frozen corn, the black beans, the Greek yogurt, the green chiles, the salsa, 1/2 cup of the Monterey Jack cheese, and 1/2 of the cheddar cheese and stir until thoroughly combined.

Step 3 -Season the chicken mixture with the salt and the black pepper.

Step 4 -Transfer the chicken mixture to an 8x8-inch or 9x13-inch baking dish.

Step 5 -Top the chicken mixture with the extra Monterey Jack cheese and the extra cheddar cheese.

Step 6 -Bake until the casserole is heated through, about 20-25 minutes.

Step 7 -Serve topped with the cilantro leaves.

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