Those scrumptious layers of beans, chicken, peppers and onion, covered with ooey gooey cheddar cheese, make this wonderful casserole a family favorite. Even the pickiest of eaters will gobble this up in an instant! And that’s even faster than you can make this quick and easy casserole!
If you decide to use pre-cooked, shredded chicken, you can add the Rotel tomatoes undrained to make sure you’ll get a wonderfully moist casserole. I also like to add some canned corn in this recipe!
2 cups cooked rice
15 oz. canned seasoned black beans, drained
canned corn, drained (optional)
10 ounces Rotel tomatoes, drained OR fresh tomatoes, chopped
1 pound thin-sliced boneless, skinless chicken breasts OR leftover shredded chicken
1 bell pepper, sliced thin (optional)
1/2 red onion, sliced thin (optional)
2 teaspoons McCormick chili powder
1 cup Mexican blend shredded cheese, or more to taste
Preheat oven to 375 F.
Spray 13 x 9″ or a similar size casserole dish with cooking spray. Add the cooked rice in the bottom. Squeeze juice of 1/2 the lime and sprinkle a few pinches of salt over the rice.
Spread black beans and corn (if using) over the rice, and spread tomatoes over the beans. Arrange chicken breasts in a single layer over the tomatoes. If you’re using pre-cooked (shredded) rotisserie or leftover chicken, you can add the tomatoes on top of it.
Spread sliced onion and bell peppers on top. Sprinkle casserole liberally with chili powder and lightly with salt. Cover dish with foil, and bake for 25 minutes. If using cooked chicken, you can reduce the baking time if you’d like.
Remove foil and sprinkle cheese over the chicken. Bake uncovered for a few more minutes, until cheese is melted and chicken has reached an internal temperature of 165 F. Serve immediately.
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Quick tip: Leftover rice is perfect for this dish.