Millie’s Easy Chicken Bake is her shortcut to Tex-Mex deliciousness and nourishment, and you might find yourself taking it whenever you have a hankering for a terrific taco taste! Nutty brown rice is cooked up with black beans, melty Monterey Jack, and spicy salsa verde until it’s all tender and fluffy, and each bite has loads of juicy, succulent chicken! Millie’s Easy Chicken Bake will have you feeling thankful that she decided to share her secret with you, because it’s too delicious to put down!
Ingredients
- 3 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 1/3 cups whole-grain brown rice, uncooked
- 2 cups Pepper Jack, shredded, divided
- 1 (10.75-ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup salsa verde
- 2 pounds chicken thighs, boneless and skinless, cut into 1/2-inch pieces
- fresh cilantro leaves, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 9×13-inch baking dish with nonstick cooking spray.
Step 3 –In a small saucepan, heat the chicken broth.
Step 4 –In a large bowl, combine the beans, the corn, and the rice.
Step 5 –Add the hot chicken broth, 1 cup of the shredded cheese, the cream of chicken soup, the sour cream, and the salsa verde, stirring to combine.
Step 6 –Stir in the chicken.
Step 7 –Pour the mixture into the prepared baking dish.
Step 8 –Bake, uncovered, for 45 minutes.
Step 9 –Top the casserole with the remaining cheese.
Step 10 –Bake until the center is set and the cheese is golden-brown, about 15-25 minutes.
Step 11 –Garnish with the cilantro leaves and serve hot.
