Tuesday, August 7, 2012

Cheesy Chicken and Rice Bake

A brief history of my preferred cooking methods:
2003: Couldn't cook anything- had to read the package directions on how to boil spaghetti on our first date.
2003-2005: Experimental- anything goes
2005-2008: Baking
2008-Present: Stove top cooking
Today: Baking 

While on Pinterest the other day, I saw a recipe that reminded me how much I loved to bake. Most of the time, you just have to add everything to the baking dish and your done. This was an extremely simple recipe but the results were phenomenal. As per tastykitchen.com, if you use canned chicken and ready rice, it will make things even easier. 

This is an amazing meal. I love the combination of salsa and sour cream. It was creamy and full of flavor. 

Cheesy Chicken and Rice Bake 
(modified from tastykitchen.com)
  • 2 whole Boneless, Skinless Chicken Breasts (I used canned chicken)
  • 4 cups Cooked Brown Rice
  • ¾ cups Frozen Corn
  • 15 ounces, fluid Can Black Beans, Drained And Rinsed
  • 16 oz Sour Cream 
  • 4 ounces, fluid Can Green Chilis
  • 1 cup Salsa
  • 1 cup Low-fat Cheddar Cheese, Plus More For Topping
  • 2 Tablespoons Fresh Cilantro For Garnish

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

I am never good at making rice, but I found an simple way over here at Mel's Kitchen Cafe if you are interested.  

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