Cheesy Chicken and Rice Casserole
I had chicken left over from a roast chicken I’d made and a big bowl of rice left over from a separate meal and no idea how to use them up. I am forever trying to find new uses for cooked chicken meat since I cook a whole chicken once a week or so. (Whole chickens are so much cheaper than buying parts.)
I consulted my good friend, The Google, and found this Cheesy Chicken and Rice Bake. (Do you have any idea how hard it is to find a chicken and rice casserole with OUT some variation of Cream of Chemical Soup in a Can?)
Anyway, this recipe looked like it would hit the spot, but I didn’t have everything it called for, so I tried to wing it with what I had. This is so super simple, you won’t believe it. And my family LOVED it.
I basically combined cooked chicken, rice, black beans, sour cream, salsa and shredded cheddar (saving out some shredded cheese for the topping) and spread it into a casserole dish.
Then I sprinkled the remaining cheese on top and popped it in the oven! (Told you it was easy.)
I cooked it till it was bubbly and heated through (maybe 20 minutes?) and that’s it!
With a side salad, we had a simple and delicious meal in about 30 minutes.
Here is my version. My measurements are, um, pretty approximate. I’ve made it several times, and I just use what I have on hand. It turns out great every time.
- 2 cups leftover cut-up chicken
- 2 cups cooked brown rice
- 15-oz can black beans, drained and rinsed
- 8 oz sour cream
- ½ cup salsa
- 1 cup shredded cheese (I used a combination of cheddar that I shredded myself and a Mexican cheese blend that I had in the fridge)
- salt and pepper to taste
- Combine all the ingredients (saving out some shredded cheese for the topping) and spread it into a casserole dish.
- Sprinkle the remaining cheese on top and pop it in the oven!
- Bake at 350 degrees for 25-30 minutes.
- Serve with a side salad for a complete meal.