Shelly's Recipe

SOUTHWESTERN CHICKEN AND RICE BAKE

Category: Casseroles - Chicken and Turkey

2 cups cooked rice
1 1/2 cups diced cooked chicken
1 (15 oz) can black beans, drained, rinsed
1 (11 to 15 oz) can Mexican-style corn, drained
1 (14.5 oz) can diced tomatoes, slightly drained
1 tsp dried cilantro leaves or 1 tbsp fresh chopped cilantro, optional
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried leaf oregano
1 tbsp chili powder
1/4 to 1/2 tsp ground red or chipotle pepper, to taste
4 tbsp butter
4 tbsp flour
1 cup milk
1/2 cup chicken broth
1/4 tsp coarsely ground black pepper
1/2 tsp salt
1/2 to 1 cup Cheddar or Monterey Jack cheese, optional

In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.

In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.

Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350 for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired. Serves 6.