Saturday, August 25, 2012
Cheesy Chicken Casserole
3 cups chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 1/3 cups uncooked whole-grain brown rice
2 cups shredded Monterey Jack cheese with peppers, divided
1 (10 3/4-ounce) can cream of chicken soup
½ cup sour cream
½ cup salsa verde
2 pounds boneless skinless chicken thighs*, cut into ½-inch pieces
1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. In a small saucepan, heat chicken broth.
2. In a large bowl, combine beans, corn, and rice. Add hot chicken broth, 1 cup cheese, soup, sour cream, and salsa, stirring to combine. Stir in chicken. Pour mixture into prepared baking dish.
3. Bake, uncovered, for 45 minutes. Top with remaining 1 cup cheese, and bake for 15 to 25 minutes longer or until center is set and cheese is golden brown.
Source: Paula Deen