Southwestern Chicken Casserole: The Secret Recipe Club

Chicken, Mexican, Vegetables

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    Once again it is time for The Secret Recipe Club’s reveal date.  This month I was excited to see that the blog I received is one that I already follow and enjoy!  A Southern Fairytale is a wonderful blog that Rachel keeps up to blog about her family, crafts, and food.  Rachel enjoys reading, cooking, and spending time with her children.  I first came across her blog when I found a recipe linked to her Mouthwatering Mondays.  Every Monday cooks around the blogosphere link up with some delicious recipes so why not join in this week?

     There were so many recipes to choose from in Rachel’s blog but the one calling my name was a southwestern chicken casserole that was basically a one dish meal.  I loved that the rice and beans were already Incorporated into the dish so the only thing I had to make on the side were some cheddar cornbread muffins.

    This chicken dish is quick to throw together on a busy night and is filled with tons of flavor.  The rice bakes up with the salsa, corn, chilies, and beans.  The chicken strips lay on top and are covered in cheddar cheese.  The top got crisp and golden brown as it baked.  Served with a few tortilla chips and a cornbread muffin, it was a filling and delicious meal.

Southwestern Chicken Casserole (adapted from A Southern Fairytale)
1 pound boneless chicken tenders
1 c. chicken broth
1 c. milk
1/2 c. water
1 can corn, drained
1 can black beans, rinsed and drained
1 c. uncooked white rice
1 1/2 c. salsa
4 oz. can green chilies
2 t. cumin
1/2 t. red pepper
1 t. salt
1 t. pepper
1 t. paprika
1 c. cheddar cheese
1 lime, sliced

1.  Preheat the oven to 425 degrees.  Spray a 9 x 13 baking pan with cooking spray.

2.  In the baking pan combine the chicken broth, milk, water, corn, black beans, rice, salsa, green chilies, cumin, and red pepper. Mix well.
3.  On top of the rice mixture lay the chicken tenders.  Sprinkle paprika, salt, and pepper over the chicken.  Cover with foil and bake for 30 minutes.

4.  After 30 minutes remove from oven, sprinkle with the cheese, and return to the oven without the foil.  Cook for 15-20 minutes or until the cheese is bubbly and brown.

5.  Remove from oven and sprinkle with juice from 3 of the lime wedges.  Serve on a plate with additional lime wedges and cornbread muffins.

17 Comments

  6. Yum! Another fabulous looking weeknight meal to add to my ‘to make’ list. Looks great — I’m loving SRC, so many new recipes to try!

    Reply

  13. HI! YAy 😉 🙂 🙂

    This is one of my favorites! My family and I love love love this recipe! I haven’t made it in ages and now you have me itching to do so! I definitely need it to get cooler here so I can snuggle up with a bowl of this by the fire!

    Happy SRC day! 😉

    Reply

  14. I love one dish meals like this one. We are missing the southwest since our move this summer from AZ to FL and this would be a perfect way to taste some favorite flavors.

    Reply

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