Cheesy Chicken and Rice

I am terrible at taking pictures of the foods I make. I apologize! You will have to close your eyes and imagine how delicious it looks…until yours is ready to come out of the oven! 🙂

I haven’t made this in a while, so I decided to dust off the recipe and add it back into our rotation.


Before Cooked

Cheese Chicken and Rice 

Here’s what you need:

2 whole chicken breasts, cooked and cubed

4 cups brown rice, cooked

3/4 cup frozen corn

15 oz can Black beans, drained and rinsed

1 cup sour cream or yogurt cheese

4oz can green chiles

1 cup shredded cheese

2 tbls Cilantro

Here’s what you do:

Preheat oven to 350°. In a large bowl combine all the ingredients except the cilantro. Mix thoroughly, making sure the sour cream and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to a 13×9 pan or 2-8×8 pans (one to cook and one to freeze!). Top with cheese if desired. (This is the point you would freeze it.) Bake for 20-25 minutes or until heated through. Garnish with cilantro.

If freezing, try this tip from Amanda the Virtuous Wife!

“If you decide to freeze one half of your recipes, line the dish with tinfoil, and then saran wrap. Assemble the casserole, let cool, and freeze. Once frozen, you can pop the casserole ice-cube out of the dish, wrap with tinfoil, label and stack in the freezer. Then when your ready to thaw and bake it later, just unwrap the tinfoil and saran wrap, and place the casserole back into the dish you froze it in. That way you don’t have all your glass dishes tied up in the freezer. Then thaw and bake as normal when your ready to eat it!”



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