(photo from my @lyndsylee instagram)
in keeping up with casserole monday as b and i have coined it, i pinned this delicious recipe and it was a major hit! the casserole is easy to prepare and leaves you with loads of leftovers (which totally taste better the next day)! best part, it's relatively healthy and gluten free!
*2 cups white long grain rice
*2 1/2 cups cooked, shredded chicken breast (i cheated and used a rotisserie chicken)
*One 15-ounce can mild green enchilada sauce (i used a spicy green salsa)
*One 4-ounce can sliced black olives (i used two cans)
*One 15-ounce can diced tomatoes (i used the flavored ones and i would use 2 cans next time)
*1/2 cup sour cream (i used greek yogurt)
*1 teaspoon kosher salt
*1/2 teaspoon freshly ground black pepper
*1 teaspoon McCormick Gourmet Roasted Ground Cumin
*One 15-ounce can black beans, drained and rinsed (i used 2 cans)
*2 cups shredded cheddar cheese (i used less)
*i also added 2 corns of can, 1/2 cup of extra spicy salsa, 2 cans of green chiles, pinch of cayenne*
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.