Description
A hearty and satisfying casserole featuring chicken, beans, cheese, and vibrant Southwest spices.
Ingredients
Scale
- 2 cups shredded cooked chicken (can use rotisserie chicken for convenience)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced bell peppers (red, green, or a mix)
- 1 cup salsa (homemade or store-bought)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup Greek yogurt or sour cream
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup quinoa or brown rice (cooked)
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, black beans, corn, diced bell peppers, salsa, cooked quinoa or brown rice, ground cumin, chili powder, garlic powder, and Greek yogurt or sour cream in a large mixing bowl. Stir until well incorporated. Season with salt and pepper to taste.
- Grease a 9×13-inch baking dish and pour the mixture into the dish, spreading it out evenly.
- Sprinkle the shredded cheese generously on top of the casserole.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole rest for about 5 minutes before serving.
Notes
Consider using plant-based cheese and vegan yogurt for a vegan version. For a gluten-free option, ensure the quinoa is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg