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Mexican Chicken & Rice Bake

I love this meal because it is super easy and quick to throw together. I like to make it with leftover chicken and rice because it makes it even faster. There’s a lot of room for customization if you want to do that or don’t have exactly the right ingredients. It’s a pretty forgiving recipe. I love to alter and change things up and there’s never been a version we didn’t like!

 

Mexican Chicken & Rice Bake | a kitchen cafe

 

Prep: 20 minutes

Cook time: 20 minutes

Serves: 4-6

 

5-6 cooked chicken breasts, cubed

4 cups cooked rice

1/2 medium bag frozen corn

1/2 cup or so sour cream

1 can black beans, drained

1 cup shredded cheddar cheese, divided

1/2 cup (approx) salsa, to taste

green onions and lime to top

 

Preheat oven to 400.

Cook rice and grill chicken.

Add all ingredients, using half of the cheese, into a large bowl and mix until combined. If it looks too dry, add more sour cream and salsa. Taste as you go and stop when it has enough moisture and tastes good.

Sprinkle with cheese and bake for 15-20 minutes until warm and bubbly.

Top with green onions and a squeeze of lime juice.

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