Tuesday, February 5, 2013

Easy Fiesta Chicken Casserole

It can be pretty difficult to put together a decent dinner when you are crunched for time. I often go to the gym in the evenings and want to eat something right away after a hard workout; it’s a pain when I have no time for cooking up a wholesome meal.

Enter “Fiesta Chicken Casserole”. This is so easy to make and I didn’t even need to make a trip to the grocery store. It's packed with whole grains, protein, and fiber and tastes delicious. It's a much healthier alternative to many of the dishes you can order at your local Mexican restaurant. This dish can be prepped the night before or the morning before and tossed into the oven for a quick meal.

Easy Fiesta Chicken Casserole
(Adapted from Six Sisters' Stuff)

1 ½ cups brown rice, cooked
1 cup prepared salsa
1 can diced tomatoes (I used one with peppers and onion)
1 can corn, drained (I used the no salt added kind)
1 can black beans, drained and rinsed
4 chicken breasts, cooked and cubed/shredded (I boiled mine, but feel free to use rotisserie chicken)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
8 ounces of sliced or shredded reduced-fat mozzarella cheese
Cooking spray

Preheat oven to 350*F and lightly coat a 13” X 9” baking dish with cooking spray. Combine cooked brown rice, salsa, diced tomatoes, corn, black beans, chicken breast pieces, salt, pepper, and garlic powder in a mixing bowl. Cook for 15 minutes covered. Remove casserole from oven and top with cheese. Continue baking for 15 more minutes or until heated throughout.

Although this dish is great as-is, a dollop of fat-free sour cream or guacamole would be dreamy!


No comments:

Post a Comment

Feel free to leave a comment; I'd love to hear from you!