Southwest Chicken Casserole

Southwest Chicken Casserole

INGREDIENTS

1. 1.5 cups brown rice, uncooked (white or brown minute rice will work)

2. 2 cups low sodium chicken broth

3. 1/2 medium yellow onion, finely diced

4. 1 15-oz. can corn, drained and rinsed (roasted or sweet)

5. 1 15-oz. can black beans, drained and rinsed

6. 1 lb. boneless skinless chicken breasts, cut into 1-inch chunks (raw)

7. 1 16-oz. jar salsa (any spice level and brand works!)

8. 1/4 cup chopped fresh cilantro

9. 1/2 teaspoon smoked paprika

10. 1 teaspoon chili powder

11. 1 teaspoon ground cumin

12. 2 teaspoons garlic powder

13. 1/2 cup Colby Jack cheese (may sub for different cheese if desired)
    

14. optional toppings: shredded Colby Jack cheese, Greek yogurt, salsa, and green onions, green salsa verde

Directions:

1. Preheat oven to 375°F and spray a large casserole dish with nonstick cooking spray.

2. Add all of the ingredients (minus the shredded cheese) into the casserole dish and mix together with a wooden spoon making sure that everything is well mixed and submerged in liquid.

3. Then, cover with aluminum foil and bake at 375ºF for about 50 minutes.

4. Uncover and top with shredded cheese. Bake, uncovered, for an additional 10 minutes.

5. Once fully cooked, let rest for 10 minutes before serving. Top with Greek yogurt, more shredded cheese, salsa, and green onions.