Mexican Corn and Chicken Casserole

• Gluten free

• Meat

  • 1 1/2 cups Chicken breast, cooked

• Produce

  • 1 Cilantro, fresh
  • 2 cups Corn, frozen
  • 2 cloves Garlic
  • 2 Green onions
  • 1/4 cup Onion
  • 1 14 1/2 ounce can Tomatoes

• Canned Goods

  • 1 14 1/2 ounce can Chicken broth, reduced sodium

• Condiments

  • 1 cup Tomato sauce

• Pasta & Grains

  • 1 cup Rice, long grain

• Baking & Spices

  • 1 tbsp Chili powder

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 1 cup Mexican-style four cheese blend
  • 1 Sour cream

Found on bhg.com

Description

Directions

• Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside. In a large saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender. Meanwhile, in another large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Remove from heat. Add corn, shredded chicken, tomatoes, tomato sauce, 1/2 cup of the cheese, the chili powder, and the rice mixture to onion mixture; stir until well mixed. Transfer to the prepared casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and mixture is heated through. If desired, top with sour cream, cilantro, and sliced green onions.

Nutrition