Wednesday, March 31, 2010

Southwest Casserole

  • 2 cups cooked rice
  • 1.5 cups cooked, diced chicken
  • 1 can (15 oz) black beans drained, rinsed
  • 1 can ( 15 oz) corn, drained
  • 1 can (15 oz) diced tomatoes slightly drained
  • 1 Tbsp. cilantro
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1 Tbsp chili powder

Combine ingredients in a large bowl and mix

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 cup cheese

In a saucepan melt butter over medium-low heat; stir in flower until well blended and thick. Gradually stir in milk, chicken broth, salt and pepper. Cook stirring constantly, until thick and bubbly. Stir into chicken mixture.

Pour into a 9x13 dish sprayed lightly with cooking spray. Bake at 350 for 20-25 min. Sprinkle with cheese 5-8 mins before done.

I'm not sure where I got this recipe, I thought it was from here but couldn't find it on here when I searched for it, so I'm not sure who to give the credit to! But it is yummy!

Changes that I made:
I used brown rice. I just served corn on the side instead of putting it in the casserole, and I didn't drain the tomatoes much at all to add the moisture the corn would have. I also only used about 1 1/2 tsp of chili powder, one of my boys doesn't like things too hot. And I also just mixed things together in the 9x13 so it was one less dish to wash and it worked out just fine!

We had it was a green salad and the corn and everyone enjoyed it!

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