The Dish: Tex Mex Chicken Casserole
We think casseroles are incredibly underrated. Mix, bake, serve? We're in (and we love this flavourful take from our friend Andrea Buckett!).
Tex Mex Chicken Casserole
6 boneless, skinless chicken thighs
1 green pepper, diced
1 can black beans, rinsed and drained
½ cup long grain white rice
2 tbsp flour
2 tbsp chili powder
2 tsp dried oregano
1 tsp ground cumin
½ tsp salt
½ cup salsa
1 cup chicken stock
1 cup milk
1 cup grated cheddar
¼ cup chopped cilantro (optional)
1. Preheat the oven to 375F and spray an 8 x 11” baking dish with non-stick cooking spray.
Mix together the chicken, green pepper, black beans, rice, flour, chili powder, oregano, cumin and salt in a mixing bowl.
2. Pour the salsa, chicken stock and milk into the chicken mixture and stir to combine.
Transfer the mixture to the prepared baking dish and cook on the middle rack of the oven for 60 min.
3. Scatter the grated cheese over the cooked casserole and cook for another 5 min until the cheese is melted and bubbly. Garnish with cilantro, if that's your jam.
Want to follow along with Andrea? Oh, looky here...a handy video!