Chili and Rice Casserole
Description
Use up canned goods and leftover shredded rotisserie chicken in this easy, Mexican-inspired chili and rice casserole.
Ingredients
•
2 tablespoons salted butter
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1 medium onion, chopped
•
1 cup shredded rotisserie chicken
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1 (15 1/4 ounce) can Mexican-style corn, drained
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1 (15 ounce) can black beans, rinsed and drained
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1 (14 1/2 ounce) can chili-seasoned diced tomatoes
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1 cup instant brown rice, uncooked
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1 (4 ounce) can diced green chiles
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1 tablespoon ground cumin
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1 teaspoon garlic powder
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salt and ground black pepper to taste
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1 cup salsa
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat butter in a large skillet over medium heat. Add onion and cook and stir until tender, 5 to 7 minutes. Add shredded chicken and cook until heated through, 3 to 5 minutes.
3
Pour chicken mixture into a casserole dish. Add corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt and pepper. Mix all ingredients together in the pan and spread to cover the dish. Spread salsa evenly over the top.
4
Bake in the preheated oven until bubbly, about 45 minutes. Serve in bowls.