Mexican Chicken Casserole
From sharebear1 14 years ago
- 40 minutes to make
- Serves 6
Made this casserole when I was trying to use up leftovers that I had in the fridge.
Ingredients
- 2 tablespoons vegetable oil shopping list
- 3 boneless chicken breasts shopping list
- 1/2 teaspoon adobo seasoning shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1/4 teaspoon cumin shopping list
- 1-1/2 tablespoon taco seasoning mix shopping list
- 1 (15 ounce) can pinto beans (or black beans), rinsed and drained shopping list
- 1 cup mexican rice shopping list
- 1 cup frozen corn shopping list
- 1/4 cup pico de gallo shopping list
- 1/2 cup sour cream shopping list
- 1/4 water (add more if needed) shopping list
- 1 cup shredded Mexican-style cheese shopping list
- 1 cup tortilla strips shopping list
How to make it
- 1.Spinkle chicken with adobo seasoning, ground black pepper and cumin. In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, rice, pico de gallo and water to prevent drying out. Cover skillet and simmer over medium low heat for 5-7 minutes.
- 2.Preheat oven to 350 degrees F (175 degrees C).
- 3.Transfer chicken mixture to a 9x13 inch baking dish. Add sour cream and mix through. Top with 1/2 cup of the cheese.
- 4.Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and tortillas strips and bake until cheese is melted and bubbly.
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