Southwestern Chicken and Rice Bake

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Total Time
50mins
Prep
20 mins
Cook
30 mins

This is from southernfood.about.com. It's a great dish for using leftover chicken and rice, and it is VERY easy. Don't let the number of ingredients fool you - as a lot of them are spices. I used almond milk and whole wheat flour, but regular milk and all purpose flour can be used (respectively). You can also use less ground red pepper if you don't want it quite so hot.

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Ingredients

Nutrition

Directions

  1. 1. In large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and red pepper. Stir to blend.
  2. 2. In a saucepan, melt butter over medium-low heat. Stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, salt, and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Add more spices, salt and/ or pepper if desired.
  3. 3. Spray a 2 to 2.5 quart casserole dish with nonstick cooking spray. Pour mixture into the dish. Bake at 350 degrees for 25 - 30 minutes, or until bubbly. If desired, sprinkle with the cheese 5-8 minutes before done.
  4. 4. If desired, serve with a dollop of sour cream, chopped green onions, and tomatoes.