Monday, December 30, 2013

Cheesy Chicken, Rice & Bean Casserole


Once upon a time I got so overly excited with the magic of pre-made meals, that I think we literally lived off of casseroles for about a month. I mean, come on, casseroles are great! You can make them ahead of time so they're ready to throw in the oven whenever your hard workin' man comes home hungry before dinner time. They're comprised of ingredients that can be canned (including the shredded chicken) and therefore thrown together in literally five minutes. They can be frozen. They're basically the perfect food.

...except they get really boring after awhile. Being the patient man he is, my husband never staged a coup over this gastronomical development, but fortunately for him, I decided that casseroles were really uninspiring to make on a regular basis and I needed something more exciting to make my kitchen forays more satisfying.

However, it has now been a good long stretch since we last had a casserole, and I finally made one again the other night. It even got an enthusiastic response from the male portion of the household. Casseroles, being the convenient and simple food that they are, really deserve better treatment than being utilized so often that they're demonized.

As such, I present to you a Mexican-inclined casserole dish that has gone over well as a periodic staple, even by company who literally requested the leftovers for breakfast the evening after we ate it for dinner. 

By the way, I really don't enjoy cooking rice, so here's a tip: make up a huge pot of it, and freeze it in increments that you use habitually. (I freeze it by the pint.) For added nutrients and flavor, cook your rice in chicken broth.

INGREDIENTS 
(makes 9x9 pan; double for 13x9)

2 c. cooked shredded chicken
3/4 c. frozen corn
1 can (1.5 c.) cooked black beans, drained
1 c. sour cream
1/2 c. salsa
4 oz. can diced green chiles
2 c. cooked rice
2 c. shredded cheddar

The rest is simple: mix all ingredients except for cheese in a bowl.
Marvel at how gross food can look that really tastes quite good...
Scoop into a greased 9x9 pan and top with cheese. 
Bake @350 for 30 minutes until bubbly.
Serve with sour cream!

This post is part of the Barn HopUnprocessed Fridays, and Thank Your Body blog hops.

1 comment :

  1. Can't wait to try this! such simple ingredients! thanks!!

    ReplyDelete