Mexican Chicken Casserole Bake (Print)
Southwest-style bake with chicken, rice, beans, corn, salsa, and cheddar for an easy, hearty dinner.
# Ingredients:
→ Base
01 -
200 g uncooked long grain white rice
02 -
1 teaspoon minced garlic
03 -
80 g chopped onion
04 -
240 ml chicken broth
→ Main
05 -
680 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
06 -
170 g cooked black beans, rinsed and drained
07 -
160 g frozen corn, defrosted
08 -
455 g jarred salsa
→ Seasoning
09 -
1/2 teaspoon chili powder
10 -
1/2 teaspoon paprika
→ Topping
11 -
110 g grated cheddar cheese
# Steps:
01 -
Preheat the oven to 175°C.
02 -
In a large 30x23 cm casserole dish, mix uncooked rice, minced garlic, chopped onion, and chicken broth until evenly combined.
03 -
Layer cubed chicken breast, black beans, corn, salsa, chili powder, and paprika on top of the rice mixture, ensuring the rice remains fully covered.
04 -
Evenly sprinkle grated cheddar cheese over the surface.
05 -
Cover the dish with foil and bake for 45 minutes.
06 -
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbling.
# Notes:
01 -
Ensure the rice layer is fully submerged in liquid to achieve proper cooking.