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Ingredients
- 3 c chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1-1/3 c uncooked whole-grain brown rice
- 2 c shredded Monterey Jack cheese with peppers, divided
- 1 (10-3/4 oz) can cream of chicken soup
- 1/2 c sour cream
- 1/2 c salsa verde
- 2 lbs boneless skinless chicken thighs, cut into 1/2 inch pieces (I just used canned chicken)
Preparation
Step 1
Preheat oven to 350º. Spray a 13x9-inch baking dish with nonstick cooking spray. In a small saucepan, heat chicken broth.
In a large bowl, combine beans, corn and rice. Add hot chicken broth, 1 c cheese, soup, sour cream, and salsa, stirring to combine. Stir in chicken. Pour mixture into prepared baking dish.
Bake, uncovered, for 45 minutes. Top with remaining 1 c cheese, and bake for 15 - 25 minutes longer, or until center is set and cheese is golden brown.
From Cooking with Paula Deen Magazine, May/June 2012