Mexican Chicken Casserole
Mexican Chicken Casserole is the perfect quick meal for your family! This casserole is made with shredded chicken, beans, rice, salsa, diced tomatoes and shredded cheese.
Servings: 4 servings
Ingredients
- 1 cup basmati rice or brown rice or rice of your choice
- 1 can refried beans {or sub in black or red beans}
- 3 cups chicken diced or shredded
- 1 can diced tomatoes {you can use diced with green chilies for extra flavor}
- 2 cups sharp cheddar cheese {or cheese of your choice}, shredded
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Green onion for garnish
- cilantro for garnish
Instructions
- Preheat the oven to 350 degrees. Cook the rice according to the package.
- In a 9 x 13 casserole dish spray non-stick spray. Spread an even layer of refried beans on the bottom of the dish. Alternatively you can use black, red or pinto beans and spread those on the bottom if you want. If you like creamier beans try mashing the beans before you spread them.
- Combine the chicken, salsa, diced tomatoes, cumin, chili powder and 1/2 a cup of cheese in a large mixing bowl. Add the rice when it is done cooking and stir well to mix everything together.
- Sprinkle the remaining 1 1/2 cups of shredded cheese on top of the casserole.
- Bake in the oven for 15 to 20 minutes or until the cheese is melted or the casserole is heated through. Remove and garnish with green onion, cilantro and diced tomatoes. Serve warm!
Notes
- Store in an airtight container for up to 4 days.
Nutrition
Calories: 609kcal | Carbohydrates: 54g | Protein: 45g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1307mg | Potassium: 893mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1239IU | Vitamin C: 12mg | Calcium: 495mg | Iron: 3mg