BBQ Chicken and Rice Casserole!
By: Kecia’s Flavor Breakthrough!
One of the things I actually like about winter is it is time for soups and casseroles. I think what I love about both is the fact that it combines so many flavors in one dish. I know that I have been serving a lot of chicken lately so I need to make something super yummy for my honey so he doesn’t miss his red meat too much! I think he is really going to love this one!
- 3 cups cooked chicken breast, diced
- ½ cup of your favorite BBQ sauce
- 1 onion, diced
- 1 bell pepper, diced
- 2 stalks celery diced
- ½ cup frozen corn kernels, thawed
- 2 cups, diced tomatoes
- 1 cup black beans, drained and rinsed
- 2 cups whole grain rice, cooked
- 1 cups spinach, julienned
- 2 tsps. Salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Pepper to taste
- 1 ½ cup shredded sharp cheddar cheese
Preheat oven to 350° F
In a bowl, toss the chicken with the barbeque sauce.
Place the balance of the ingredients except ½ cup of the cheddar cheese in the bowl and stir to combine.
Pour into a casserole dish that has been sprayed with nonstick spray. Cover with foil and bake for 30 minutes, or until veggies are tender.
Remove foil and sprinkle the remainder of the cheese on top of the mixture.
Place back in oven for an additional 10 to 15 minutes or until cheese is melted.
Optional, serve with a dollop of sour cream.