Stefanie’s Chicken and Rice Casserole

“you are made of magic”

While I was doing all my errands today I was trying to decide what to make for dinner. It’s starting to get cold out so I am thinking of all the comfort foods I could make and getting excited because I love this time of year (I think I’ve mentioned that just a few times). I decided on a Mexican chicken and rice casserole, since we haven’t eaten a lot of rice I figured it would go good with the chicken.

  • 2 cups of uncooked rice
  • 2 can of black beans
  • 1 can of diced fire roasted tomatoes
  • 2 cups of frozen corn
  • 2 packets of taco seasoning mix
  • 1 cup (or more) of shredded cheddar cheese
  • 2 pounds of boneless chicken thighs cubed (or you can you use boneless breasts

Mix chicken with taco seasoning and sauté for 10 minutes on medium, add the corn, beans and fire roasted tomatoes. Cook for another 10 minutes, while that is cooking prepare rice. When the rice is done pour into bottom of a baking pan, than add the chicken mixture on top with cheddar cheese. Cook on 350° for 30 minutes or until done.

One Comment Add yours

  1. Deb says:

    It sounds delicious with chicken breast ! Where are the purple pans ? Or is it we are on the fall design now lol

    Liked by 1 person

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