Southwest Chicken and Rice Casserole
Description
Rotisserie chicken, black beans, corn, and Cheddar cheese combine with Southwest flavors in an easy-to-make chicken and rice casserole that's perfect any night of the week.
Ingredients
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nonstick cooking spray
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1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
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1 1/2 cups uncooked white rice
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1 (19 ounce) can black beans, rinsed and drained
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1 (12 ounce) can whole kernel corn, drained
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2 3/4 cups tomato sauce
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2 cups chicken broth
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1 cup sour cream
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1 tablespoon chili powder
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1 teaspoon salt
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1/2 teaspoon ground cumin
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1/2 teaspoon ground ancho chile pepper
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1/2 teaspoon ground white pepper
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1/2 cup chicken broth
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1 1/2 cups grated aged Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
3
Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
4
Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
5
Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
6
Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.