Description
This Chicken and Rice Casserole is a comforting dish featuring tender chicken, vibrant vegetables, and creamy cheese, all baked together for a delicious family meal. Perfect for dinner or meal prep, it’s easy to make and packed with flavor!
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper (red, green, or yellow), sliced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn (frozen or canned)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt, pepper, chili powder, cumin, and paprika. Cook for 5-7 minutes until browned and cooked through.
- Add sliced onion and bell pepper to the skillet. Sauté for 3-4 minutes until tender. Add minced garlic and cook for another minute.
- In a large mixing bowl, combine cooked rice, black beans, diced tomatoes with green chilies, and corn. Stir well.
- Add the cooked chicken and vegetables to the mixing bowl. Mix until well combined.
- Gently fold in shredded cheddar cheese and sour cream.
- Lightly grease a 9×13 inch baking dish.
- Pour the chicken and rice mixture into the prepared baking dish and spread evenly.
- Sprinkle any remaining shredded cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly.
- If cheese isn’t bubbly and golden after 25 minutes, bake for an additional 5 minutes.
- Remove from oven and let cool for 5-10 minutes.
- Sprinkle with fresh chopped cilantro if desired.
- Scoop portions onto plates or bowls and serve with optional toppings like avocado or jalapeños.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, microwave for 1-2 minutes or bake at 350°F (175°C) for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes