Ingredients
Scale
For the casserole:
- 3 cups cooked shredded chicken
- 8 oz full-fat cream cheese, softened
- 1 can (15 oz) fire-roasted diced tomatoes, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn, drained
- 1 cup shredded sharp cheddar cheese, divided
- ½ cup chicken broth
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 tbsp olive oil
For the base:
- 1 cup long-grain white rice, uncooked
- 1¾ cups chicken broth
To finish:
- Fresh cilantro, chopped
- Sour cream for serving
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Add uncooked rice and 1¾ cups chicken broth to the dish. Stir, cover with foil, and bake for 20 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cook for 5 minutes. Add garlic and cook 1 more minute.
- Reduce heat to medium-low. Add softened cream cheese and ½ cup chicken broth. Stir until smooth. Add all spices and stir to combine.
- Add shredded chicken, black beans, corn, and fire-roasted tomatoes. Stir until fully coated.
- Remove dish from oven, pull back foil. Spoon chicken mixture evenly over the rice. Top with ½ cup shredded cheddar.
- Bake uncovered for 25 to 28 minutes until bubbly and cheese is melted.
- Rest for 5 minutes. Top with fresh cilantro and sour cream. Serve warm.
Notes
- Soften your cream cheese at room temperature for at least 30 minutes before starting.
- Drain your tomatoes, beans, and corn well to avoid a soggy rice base.
- For extra heat, add a diced jalapeño in Step 3 or increase chili powder to 1 full teaspoon.
- Leftovers keep in the fridge for up to 4 days and freeze well for up to 2 months.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: American-Southwest