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Thursday, April 28, 2011

Green Chili Chicken Bake

I hate to admit it, but I just love casseroles. Often easy, one-pot dishes that require little thought on my part. I like testing these out, knowing that once we have a family they will most likely become go-to meals. I adapted this from Picky Palate by adding in some additional veggies and making some changes to lower the calories and it was a hit! Next time, I might kick up the spice level even more, adding in some jalapenos and extra spicy seasoning. I love that most of the ingredients in this dish are ones I typically have on hand.



Ingredients:
1 cup white long grain rice, uncooked (makes about 3 cups cooked)
2 cups cooked, shredded chicken breast
1 zucchini, cut into chunks
1/2 large or 1 small red onion, chopped
15 oz can green enchilada sauce
4 oz can sliced black olives, drained
4 oz can diced green chilies, drained
15 oz can diced tomatoes, drained
1/2 cup reduced fat sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
15 oz can black beans, drained and rinsed
2 cups reduced fat shredded cheddar cheese

Directions:
Preheat oven to 350 and spray a 9×13-inch baking dish with non-stick cooking spray. Cook rice according to package directions.

Place chicken, zucchini, onion, enchilada sauce, olives, chilies, tomatoes, sour cream, salt, pepper, chili powder 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.

Makes 6 to 8 servings
Calories/serving (based on 8 servings): 290


Linked to Prairie Story Recipe Swap Thursday and EKat's Kitchen Friday Potluck.

Labels: , , ,

6 Comments:

Blogger anniebakes said...

I love casseroles as well, I just don't tell many people :) anne

April 28, 2011 at 1:01 PM  
Blogger Kitchen Belleicious said...

That reminds me of back home. My mom makes something similar to this and it is the bomb! Love your version and your pic is wonderful!

April 29, 2011 at 8:13 AM  
Blogger Tanja @ Postmodern Hostess said...

I definitely have a thing for casseroles, too. Maybe it's my midwestern upbringing? This looks awesome! I find your Mexican recipes the most inspiring, and already have on my list to try your green chili pork tacos and Baja fish tacos. Gotta add this to the list, too!

April 29, 2011 at 2:00 PM  
Blogger shopannies said...

what a delicious casserole

April 29, 2011 at 4:26 PM  
Blogger Run DMT said...

I have to admit, I love casseroles too. They are just so easy to cook and the clean-up is a cinch too. This one is right up my alley: a little heat and spice. Yum!

I co-host a foodie meme called Friday Food Fight. I would love for you to link up and play along. I hope to see you in the ring! :-)

http://deniseisrundmt.com/2011/04/29/if-i-knew-you-were-coming-idve-baked-a-peep-cake/

April 29, 2011 at 4:27 PM  
Blogger girlichef said...

Oh, I love the sound of this...and all the flavors are perfect. Lovin' the extra jalapeño. =)

April 30, 2011 at 8:03 AM  

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C + C Marriage Factory: Green Chili Chicken Bake

Green Chili Chicken Bake

I hate to admit it, but I just love casseroles. Often easy, one-pot dishes that require little thought on my part. I like testing these out, knowing that once we have a family they will most likely become go-to meals. I adapted this from Picky Palate by adding in some additional veggies and making some changes to lower the calories and it was a hit! Next time, I might kick up the spice level even more, adding in some jalapenos and extra spicy seasoning. I love that most of the ingredients in this dish are ones I typically have on hand.



Ingredients:
1 cup white long grain rice, uncooked (makes about 3 cups cooked)
2 cups cooked, shredded chicken breast
1 zucchini, cut into chunks
1/2 large or 1 small red onion, chopped
15 oz can green enchilada sauce
4 oz can sliced black olives, drained
4 oz can diced green chilies, drained
15 oz can diced tomatoes, drained
1/2 cup reduced fat sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
15 oz can black beans, drained and rinsed
2 cups reduced fat shredded cheddar cheese

Directions:
Preheat oven to 350 and spray a 9×13-inch baking dish with non-stick cooking spray. Cook rice according to package directions.

Place chicken, zucchini, onion, enchilada sauce, olives, chilies, tomatoes, sour cream, salt, pepper, chili powder 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.

Makes 6 to 8 servings
Calories/serving (based on 8 servings): 290


Linked to Prairie Story Recipe Swap Thursday and EKat's Kitchen Friday Potluck.

Labels: , , ,