Easy Cheesy Chicken Casserole
Recipe by: Sandra Lee
Ingredients: Makes 8 to 10
3 cups chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 1/3 cups uncooked whole grain brown rice
2 cups shredded Monterey jack cheese with peppers, divided
1 (10 ¾ ounce) can cream of chicken soup
½ cup sour cream
½ cup salsa verde
2 pounds boneless skinless chicken thighs, cut into ½ inchpieces
Procedures:
Recipe by: Sandra Lee
Ingredients: Makes 8 to 10
3 cups chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 1/3 cups uncooked whole grain brown rice
2 cups shredded Monterey jack cheese with peppers, divided
1 (10 ¾ ounce) can cream of chicken soup
½ cup sour cream
½ cup salsa verde
2 pounds boneless skinless chicken thighs, cut into ½ inchpieces
Procedures:
- Preheat oven to 350 degree. Spray a 13 x 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 combien. 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.
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