Shelly's Recipe

MEXICAN CHICKEN RICE AND BEAN CASSEROLE BAKE

Category: Casseroles - Chicken and Turkey

3 cups cooked rice
2 cups shredded or diced cooked chicken
1 can black or kidney beans, drained and rinsed (no more than 19 oz)
1 j(16 oz)ar hot salsa
2 cups cooked frozen corn
1 1/4 tsp ground cumin
1 1/2 tsp minced garlic
1/2 tsp dried oregano
1 tbsp chili powder
1/2 tsp cayenne pepper
4 tbsp butter
1/4 cup flour
1 12 oz can of evaporated milk
1/2 milk
1/2 cup chicken stock
1/2 tsp salt
pepper to taste
1 cup freshly grated Cheddar cheese

Preheat oven to 350. Grease/spray a 2 quart casserole dish. Mix together in a large bowl the rice, beans, chicken, salsa, corn, cumin, garlic, oregano, chili powder, cayenne and stir. Melt the butter in a saucepan over medium low heat. Stir in flour with a whisk until thick and bubbly. Lower heat and slowly stir in milk, stirring constantly. Add chicken stock, salt and pepper and continue stirring until thick and bubbly again. Take care not to scorch or burn the milk.

Combine the butter mixture with the rice and chicken mixture in the large mixing bowl and stir together.

Pour into casserole dish and spread mixture evenly. Cover with cheese and bake uncovered for 25 to 30 minutes or until bubbly. Garnish with sour cream and chopped green onions. Goes great with tortilla chips or wrapped in a soft tortilla.