I love anything Mexican so I knew I had to find the perfect chicken recipe (chicken trumps beef any time in my tacos!). Well, after trying many recipes, from a whole chicken breast to shredded chicken, I knew this was it. It was already in strips and perfectly good in flavors. This has got to be the easiest casserole dish, with the most amount of options, ever tried in my house!
Oh yes, that is my favorite type of dish. All the elements in one dish, there is no going wrong with this one!
Ingredients
2 tbsp Bertolli olive oil
1 onion, chopped
1 1/2 cups peppers, chopped
1 cup celery, chopped
1 1/2 tbsp garlic, minced
4 cups cooked rice
1 tbsp McCormick cumin
2 cups chicken breast, cooked and chopped
1/4 tsp Lawry’s seasoning salt
1/2 – 1 cup salsa
1 1/2 cups corn, thawed (I used canned corn)
1 can black beans (or any bean of choice), drained (optional)
1/2 Cup fresh cilantro, chopped
1 cup Kraft shredded cheddar cheese
Instructions
Preheat oven to 350F.
Place oil into a large skillet over medium heat. Saute onion, celery and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low.
Transfer mixed rice to a 9×13 inch baking dish.
Place chicken breast into a medium skillet over medium heat. Season with seasoning salt and salsa. Mix and reduce heat to low.
Pour corn over rice. Layer the beans, cilantro, and chicken on the rice.
Top with cheese.
Bake for 25-30 minutes or until cheese is melted.
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Quick Tip: Cover with all the cheese you’d like!
