Made up some frozen meals for my Dad and Penny when they watched the boys, and this one was SUPER easy!!! Hope it tastes great :)
Ingredients
- 1 1/2 cups dry brown rice cooked according to package instructions
- 2 1/2 cups shredded chicken
- 2 cans 15 oz each black beans drained and rinsed
- 1 15 oz can green enchilada sauce (heat level of your liking, I usual do mild or medium)
- 1 15 oz can diced tomatoes
- 1/2 cup sour cream
- 1 teaspoon cumin optional
- 1/2 teaspoon salt
- Dash of pepper to taste
- 2 cups shredded cheddar cheese
Instructions
- Spray a dish (1- 9x13 inch baking dish or 2- 8x8 inch baking dishes or disposable pan(s)) with cooking spray.
- Cook rice and chicken and shred chicken (see note for cooking chicken)*
- Drain black beans
- In a bowl combine shredded chicken, enchilada sauce, tomatoes, black beans, sour cream, and seasonings
- Put rice at the bottom of the prepared baking dish, spoon chicken mixture on top of rice. Sprinkle the cheese on top.
- Freeze or bake, cooking instructions below.
- For baking from frozen, remove from freezer and bake at 350 degrees for 1 1/2 hours or until cheese is melted and center of the dish is warm.
- For baking right after prepared - bake at 350 for 30-35 minutes, until cheese is melted and starting to turn golden brown on top.
Notes
*cook the chicken to your liking (poach it, bake it or fry it) or use a rotisserie chicken. I like making salsa chicken in the slow cooker for this casserole, just put chicken breasts and 1 jar of salsa in a slow cooker (high for 4 hours, low for 8) and shred the chicken to use in this casserole.