Chicken And Rice Casserole With Chilies, Corn, And

Name: Chicken And Rice Casserole With Chilies, Corn, And Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups corn chips crumb topping; 6 ounces corn tortilla chips; 2 tablespoons unsalted butter; 2 tablespoons minced fresh parsley; salt and pepper; casserole; 4 tablespoons unsalted butter; 2 medium red bell peppers, stemmed, seeded and chopped medium; 2 medium jalapeno chiles, seeds and ribs removed, minced; salt; 3 medium garlic cloves, minced; 1 teaspoon ground cumin; 1/4 cup flour; 6 cups chicken broth; 1 cup heavy cream; 2 lbs chicken breasts, trimmed (about 5 breasts); 1 1/2 cups long grain white rice; 8 ounces monterey jack pepper cheese, shredded (about 2 cups); 1 (15 ounce) can black beans, rinsed and drained; 1 1/2 cups frozen corn, thawed and drained; 2 tablespoons fresh lime juice; ground black pepper; 1/4 cup minced fresh cilantro leaves

Servings: persons

2 3/4 cups corn chips crumb topping
6 ounces corn tortilla chips
2 tablespoons unsalted butter
2 tablespoons minced fresh parsley
salt and pepper
casserole
4 tablespoons unsalted butter
2 medium red bell peppers, stemmed, seeded and chopped medium
2 medium jalapeno chiles, seeds and ribs removed, minced
salt
3 medium garlic cloves, minced
1 teaspoon ground cumin
1/4 cup flour
6 cups chicken broth
1 cup heavy cream
2 lbs chicken breasts, trimmed (about 5 breasts)
1 1/2 cups long grain white rice
8 ounces monterey jack pepper cheese, shredded (about 2 cups)
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
2 tablespoons fresh lime juice
ground black pepper
1/4 cup minced fresh cilantro leaves

1
Make the topping and set aside*.
2
Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onions, jalapenos, and 1 t. salt and cook until softened, about 5 - 7 minutes.
3
Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute.
4
Slowly whisk in the broth and the cream.
5
Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the chicken is done, 10 to 15 minutes. Remove the chicken and set aside to cool.
6
Stir the rice into the pot, cover and continue to cook over low heat, stirring often, until the rice has absorbed 25 minutes.
7
When the chicken is cool enough to handle, shred into bite-size pieces.
8
Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn and lime juice and season with salt and pepper to taste.
9
Pour the mixture into a 9 x 13 that has been sprayed and sprinkle wit crumb topping.
10
8Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and and the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving. Serves 8.
11
Corn Chip Topping: Combine 6 oz. of corn tortilla chips or Frito corn chips with 2 T. unsalted butter, melted in a food processor. Pulse to make coarse crumbs, about 10 pulses. Toss crumbs with 2 T. fresh minced parsley and season with pepper. Set aside.
12
To store: Wrap the dish with plastic wrap and then foil and refrigerate up to two days or freeze up to one month (if frozen, the casserole must be thawed completely in the refrigerator, about 24 hours. To serve: Heat oven to 400. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbly and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving.

2233

kcal

Calories

Fat

150

Carbs

219

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 3/4 cups corn chips crumb topping, 6 ounces corn tortilla chips, 2 tablespoons unsalted butter, 2 tablespoons minced fresh parsley, and more.

Yes, Chicken And Rice Casserole With Chilies, Corn, And Black Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Rice Casserole With Chilies, Corn, And Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions