Description
A cozy and flavorful casserole that combines shredded chicken, black beans, corn, and melted cheese, perfect for fall gatherings.
Ingredients
- 3 cups cooked, shredded halal chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 (10 oz) can diced tomatoes with green chiles (mild)
- 1 cup cooked rice (white or brown)
- 1 cup shredded Monterey Jack or cheddar cheese (divided)
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro (optional)
- Juice of 1 lime
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and red pepper, sauté until softened (about 5 minutes). Stir in garlic, cumin, chili powder, and smoked paprika for 1 minute until fragrant.
- In a large bowl, mix the shredded chicken, black beans, corn, diced tomatoes with chiles, cooked rice, half the cheese, Greek yogurt, chicken broth, lime juice, and the sautéed aromatics. Season with salt and pepper. Fold until evenly combined.
- Spoon the mixture into the prepared baking dish. Sprinkle the remaining cheese over the top.
- Bake uncovered for 20–25 minutes until bubbling and golden at the edges. If you prefer a browned top, place under a broiler for 1–2 minutes while watching closely.
- Remove from oven, let rest 5 minutes, then garnish with chopped cilantro and extra lime wedges. Serve with warm tortillas or a leafy green salad.
Notes
Use day-old rice to prevent a soggy casserole. Shred the chicken finely for better flavor distribution.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican