written by Cathy Baker, mom of two sweet tweens
I found this recipe on pinterest over a year ago and we have made it many times since. I still haven’t convinced my youngest to gobble up the black beans in it, but otherwise, we all love it.
My husband usually scoops this up and rolls it up in tortillas. The girls and I like to eat it more like a dip, scooping it up with tortilla chips.
Also, for our family of four, I divide this recipe into two 9×9 pans — we eat one right away and I freeze one to eat later! I love cooking once and eating twice!
Here is the original recipe on Tasty Kitchen, but I’ve changed it a little bit, my changes are below (extra corn/extra salsa).
Cheesy Chicken and Rice Bake
- 2 Chicken Breasts, cooked & shredded
- 4 cups cooked brown rice
- 1 1/2 cups Frozen Corn
- 15 oz can black beans, drained & rinsed
- 4 oz fluid can of green chilis
- 1 cup sour cream
- 1 cup cheddar cheese, plus extra for topping
- 1 1/2 cups salsa (we like medium)
- (optional) tortillas and/or corn chips
Preheat oven to 350F. In a large bowl, combine all ingredients and mix thoroughly to combine. Make sure the sour cream and cheese are stirred in throughout the entire bowl. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through.
Doesn’t get much easier than this! Mix, bake, enjoy!