Mexican Chili Verde Chicken Casserole Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 6 (4-oz.) boneless, skinless chicken thighs, cut into 1-in. pieces 1/2 teaspoon black pepper 1 1/2 teaspoons kosher salt, divided 1 tablespoon canola oil 3/4 cup uncooked long-grain white rice 1 (15-oz.) can black beans, drained and rinsed 1 1/4 cups cups chicken stock or water 1 cup fresh corn kernels (3 ears), or frozen, thawed, and drained corn 1 cup tomatillo salsa (such as Herdez Mild Salsa Verde), divided 6 ounces Cheddar cheese, shredded (about 1 1/2 cups), divided
|
|
Directions: |
Directions:Step 1 Position oven rack 8 inches from heat source. Preheat oven to 375°F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.) Transfer chicken to an 8- x 8-inch baking dish coated with cooking spray.
Step 2 Add rice to skillet; cook over medium-high, stirring often, until most of the rice turns white, 1 to 2 minutes. Stir in beans, stock, corn, and 3/4 cup of the salsa; bring to a simmer over medium. Stir in 4 ounces of the cheese and remaining 3/4 teaspoon salt. Transfer mixture to baking dish; stir to combine. Cover with aluminum foil, and bake in preheated oven until rice is tender and chicken is done, about 45 minutes. |
|
Number Of
Servings: |
Number Of
Servings:Serves 4 (serving size: about 1 1/2 cups) |
Preparation
Time: |
Preparation
Time:Active Time 15 Mins Total Time 1 Hour |
Personal
Notes: |
Personal
Notes: It's delicious, family friendly and easy to prep. You might want to double this recipe—you're going to want leftovers. TGRN
|
|