Southwestern Chicken Thigh Casserole
Description
Black beans, corn, rice, and pepper Jack cheese add a mild Southwestern flair to this easy chicken thigh casserole that can be served with cornbread or wrapped in warm tortillas.
Ingredients
•
nonstick cooking spray
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3 cups chicken broth
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can whole kernel corn, drained
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1 1/3 cups whole grain brown rice
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1 (10 1/2 ounce) can condensed cream of chicken soup
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2 cups shredded pepper Jack cheese, divided
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1/2 cup sour cream
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1/2 cup salsa verde
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2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2
Heat chicken broth in a small pan over medium heat, about 5 minutes.
3
Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
4
Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.