“No chopping, no fuss, just a delicious dump dinner.” ~ Pillsbury
All you need to make this great casserole – boneless, skinless chicken breasts, long-grain white rice (I used basmati), black beans, chili powder, chicken broth, red enchilada sauce and shredded cheddar cheese.
When chicken is ready, remove from oven. Remove chicken from casserole and place on plate (cover to keep warm), stir rice and beans until mixed well, then place chicken back and top with cheddar cheese. Place casserole back in oven uncovered and bake until cheese is completely melted – remove and serve with sour cream, hot sauce and your favorite Southwest/Mexican toppings. Enjoy!
NOTE: This is not a sponsored post, I have no affiliation with Pillsbury, I am just a fan of this recipe. When I share a tried and true recipe, I always credit the source and often will send you to the site for the directions and to print. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
Cheesy Southwest Chicken and Rice Casserole
- 1 cup uncooked long-grain white rice
- 1 can (15 oz) black beans, drained & rinsed
- 1 teaspoon chili powder
- 1 cup chicken stock
- 1 package (20 oz) boneless, skinless chicken breasts
- 1 can (19 oz) Old El Paso red enchilada sauce
- 1 cup shredded cheddar cheese (I use 2 cups)
Serve with your favorite Southwest/Mexican toppings – fresh lime juice, hot sauce, cilantro, chopped lettuce, tomatoes, onions, jalapenos, green chilies, avocado, corn and more.
Thanks so much for stopping by!