Southwest Chicken and Rice Casserole

Rotisserie chicken, black beans, corn, and Cheddar cheese combine with Southwest flavors in an easy-to-make chicken and rice casserole that's perfect any night of the week.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 498 Calories

Ingredients

• 1 teaspoon salt
• 1 cup sour cream
• 2 cups chicken broth
• 1 tablespoon chili powder
• nonstick cooking spray
• 1 (12 ounce) can whole kernel corn, drained
• 1 (19 ounce) can black beans, rinsed and drained
• 1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
• 0.5 cup chicken broth
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground white pepper
• 1.5 cups uncooked white rice
• 0.5 teaspoon ground ancho chile pepper
• 2.75 cups tomato sauce
• 1.5 cups grated aged Cheddar cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.

Step 3

Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.

Step 4

Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.

Step 5

Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.

Step 6

Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.