black beans, chicken and rice casserole, fresh corn, organic chicken breasts, organic corn on the cob, organic tomatoes, roasted chicken breasts, Rotel tomatoes, southwest chicken, southwest chicken casserole
I’ve said it before and I’ll say it again…my husband loves chicken casserole. So every once in awhile I’ll prepare a chicken casserole (with love) just to put a smile on his face. He also loves a steak (extra marbling) from Ruth’s Chris so you can see his tastes run full spectrum.
I’m sure many have said it, but using the best possible ingredients does make a difference with your finished dish. I think even casseroles can fall into that category. To that end, I decided to prepare this casserole with that in mind versus time efficiency. You’ll easily be able to adapt this recipe to its more time efficient counterpart with some of the tips I’ve listed at the end of the recipe.
First, I roasted bone in (with the skin) chicken breasts with extra-virgin olive oil, Kosher salt and freshly ground pepper. The chicken was organic as well. I also shredded Jack and sharp cheddar cheese by hand instead of using packaged, shredded cheese. The corn was organic and cut from the ear. I chose to use the ultimate in convenience: Campbells cream of chicken soup. And, used Rotel tomatoes and some terriffic, canned black beans. I know what you’re thinking. Why not use dried beans? Well, I needed a bit of convenience, right?
Southwest Roasted Chicken Casserole
3 bone-in chicken breasts (skin on)
Extra-virgin olive oil
Fresh ground black pepper
1 10.75 ounce can cream of chicken soup
1 3/4 cup light sour cream
3 cups long grain white rice, cooked
1 can Rotel tomatoes
1 can black beans, drained and rinsed
Fresh corn, removed from ears
1 cup Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
Selection of organic tomatoes, sliced green onions and additional sour cream to garnish (optional)
Pre-heat oven to 350 degrees. Roast chicken for 40 minutes. Cool. Remove skin and shred chicken. Place into large mixing bowl.
Prepare 9 x 13-inch baking dish by lightly spraying with cooking spray.
In a separate medium mixing bowl, blend soup with sour cream. Set aside.
Add tomatoes, black beans, corn and rice to chicken. Mix together. Add soup-sour cream mixture to chicken-vegetable mixture and mix until well incorporated. Add to prepared baking dish. Top with shredded cheeses. Cover with aluminum foil and bake for 30 minutes. Remove foil and return to oven. Bake an additional 10 minutes or until cheese is completely melted and bubbly.
Kitchen Tip: Use a rotisserie chicken from your local grocer to eliminate the roasting step. Leftover chicken breasts can also be shredded and used. You can use frozen corn in place or fresh and eliminate the garnishes altogether, however they certainly add to the look of your individual servings.