Black beans, corn, rice, and pepper Jack cheese add a mild Southwestern flair to this easy chicken thigh casserole that can be served with cornbread or wrapped in warm tortillas.
Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
623 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
Step 2
Heat chicken broth in a small pan over medium heat, about 5 minutes.
Step 3
Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
Step 4
Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.
Ingredients
½ cup sour cream
3 cups chicken broth
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
nonstick cooking spray
1 (10.5 ounce) can condensed cream of chicken soup
1 ⅓ cups whole grain brown rice
2 cups shredded pepper Jack cheese, divided
½ cup salsa verde
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
