When trying to eat healthy - I usually try to steer clear of the word "casserole." With it usually comes loads of calories and fat - usually. But this particular casserole doesn't have loads of those things in it - just loads of awesome! I pinned this recipe years ago - saving it... and then forgetting about it. But after making it last weekend (and then again last night for dinner!), I'm pretty sure it is going to become a regular in our household.
I made it a little differently than the original recipe does because I wanted shredded chicken instead of the whole chicken option - but either way it worked, and tasted awesome!
6 SERVINGS
PREP: 30 minutes COOK: 30 minutes READY IN: 60 minutes
| SIMPLE | HEALTHY | YUM |
|---|---|---|
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INGREDIENTS
- 2 chicken breasts, cooked and shredded
- 1 cup rice, cooked
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup salsa
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 cup shredded Monterey cheddar
- 1/4 cup light sour cream
- 1/4 cup cilantro
DIRECTIONS
- Preheat oven to 375º.
- In 8 x 8-inch pan, mix together shredded chicken, rice, black beans, corn, salsa, and chicken broth.
- Add in spices and mix thoroughly.
- Cover pan and bake for 30 minutes (or until liquid is absorbed)
- Take rice out of oven and mix in cheese and sour cream.
- If desired, bake for additional 5 minutes.
- Serve topped with cilantro.
NUTRITION FACTS
1 serving 406 calories 9.6 g fat 54 g carbs 27 g protein 3 g sugar
Enjoy!
Recipe adapted from Baking with Blondie
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