I love casseroles. They are so easy and you can cram all parts of a typical meal into one dish. Veggies, protein, carbs, all of it. And since I knew Stud was a sucker for chicken casserole, when I stumbled across a Mexican version that adds hot sauce, I knew it would be a hit. Just like with my other chicken casserole, you can add pretty much anything and everything.
MexiChicken Casserole
2 chicken breasts, cooked and shredded
4 c. cooked brown rice
1/2 c. salsa
1 c. sour cream
1 can green chilies
1 can black beans
1 c. frozen corn
1 c. grated cheese (monterey jack or cheddar)
Combine all ingredients in a large bowl. Put in a large casserole dish and top with additional cheese and bake in a 375 degree oven for 20-30 minutes until everything is hot and bubbly. Serve with fresh chopped cilantro (if you have any. I clearly did not).
Look at that. Like one sentence. SO EASY. And I've added cherry tomatoes before, those were tasty. A great way to empty out the fridge. Yum yum yum.
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