June 7, 2013

Cheesy Chicken & Rice Casserole

It's hard to believe that my son's first year of high school will be over in just a few short days.  Isn't it funny how when you are that age it feels like time goes by so slow, and then when you are an adult time just goes so fast?  Sometimes I feel like I blink and the year is over!  It scares me sometimes because I really do want to enjoy everyday, but it seems like so much time is taken up with work and the usual running of the household stuff.  I often feel life is just passing me by and one day I'll wake up and wish I had more time!  Big sigh....

My son wanted to work this summer, but was unable to find a job (although I don't think he really looked too hard).  He has absolutely nothing lined up to keep him busy this summer.....which could mean trouble!  In any case, summers off for him usually means LOTS of baking for me to make sure he has plenty to snack on.  So the search begins for stuff to make for him.  I wish I could eat as much as he does and all the yummy things he does!  Big sigh (again)....

This super easy casserole is so quick to throw together, which makes it perfect for a weeknight meal when you just don't have much time for cooking dinner.  Especially if you cook the chicken and rice ahead of time, like a day or two before.  You could even save more time by buying an already cooked rotisserie chicken from the grocery store.  We all love this dish.  Give it a try....you might too!

Chicken & Rice Casserole (serves 6-8)

3 cups brown rice, cooked
2 chicken breasts, cooked & shredded (or cut into bite size pieces)
1, 15 oz can black beans, rinsed & drained
1, 4 oz can chopped green chilies
1 cup corn (frozen or canned works)
1/4 cup cilantro, chopped + more for garnish
1 cup salsa
1/2 cup plain Greek yogurt
1/2 cup sour cream
1 cup shredded cheddar + more to sprinkle on top

Preheat oven to 350.  Add all ingredients to a large bowl and stir well to combine.  Spray a 9x13" baking dish with cooking spray and pour in the chicken mixture.  Top with about a 1/2 cup of extra shredded cheddar cheese.  Place in oven and bake for about 25 minutes, or until nice and hot.  Garnish with a sprinkle of chopped cilantro.