Wednesday, May 25, 2016

Cheesy Southwest Chicken and Rice Casserole

Today's tried and true is a terrific recipe from Pillsbury, perfect for a busy day - Cheesy Southwest Chicken and Rice Casserole! A deliciously easy dump and go dinner that was such a hit with my family, I made it two weeks in a row. 

"No chopping, no fuss, just a delicious dump dinner." ~ Pillsbury

All you need to make this great casserole - boneless, skinless chicken breasts, long-grain white rice (I used basmati), black beans, chili powder, chicken broth, red enchilada sauce and shredded cheddar cheese. 

To make, preheat oven to 375 degrees f. and spray a 9x13 baking dish with non-stick cooking spray. Pour uncooked rice evenly in baking dish, top with drained and rinsed black beans and sprinkle with chili powder then pour chicken broth over top. Next, place chicken breasts on top of rice and beans and pour enchilada sauce over top. Cover with foil and bake on middle rack of oven for approximately 45 to 55 minutes, until chicken reaches a safe internal temperature of 165 degrees F....

When chicken is ready, remove from oven. Remove chicken from casserole and place on plate (cover to keep warm), stir rice and beans until mixed well, then place chicken back and top with cheddar cheese. Place casserole back in oven uncovered and bake until cheese is completely melted - remove and serve with sour cream, hot sauce and your favorite Southwest/Mexican toppings.  Enjoy!

NOTE:  When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on "Print Recipe" below and it will take you to the full recipe. One extra click for an awesome recipe, that's it!  It's important to me to share the love and send you to the original source.

Cheesy Southwest Chicken and Rice Casserole

Recipe from

  • 1 cup uncooked long-grain white rice
  • 1 can (15 oz) black beans, drained & rinsed
  • 1 teaspoon chili powder
  • 1 cup chicken stock
  • 1 package (20 oz) boneless, skinless chicken breasts
  • 1 can (19 oz) Old El Paso red enchilada sauce
  • 1 cup shredded cheddar cheese (I use 2 cups) 

To print the full directions for this delicious recipe, please head to

Serve with your favorite Southwest/Mexican toppings - fresh lime juice, hot sauce, cilantro, chopped lettuce, tomatoes, onions, jalapenos, green chilies, avocado, corn and more.  

Thanks so much for stopping by!

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