One of the most economical ways for us to do chicken is roasting up a whole one. While the boys will eat a fair share of a chicken these days, I always have some left over that I try to stretch over other meals. This past month, I had a hankering for something with a hint of Mexican flavors. Below is the Mexican Chicken and Rice casserole I came up with that night.
There are a few things I’d do differently. I cooked the black beans in just water, but would probably add some garlic to them. I used a small jar of salsa and would have liked just a little more in the mix. Finally, I would probably stir a little bit of the shredded cheese into the mix and top with the rest.
However, the family loved it just the way it was.
Gathering Up Ingredients
Ready to Bake
Bubbly and ready to eat
In the recipe, I’m giving ranges. I used the upper end of the range and we had enough for two dinners with salad to round out the meals. You could always mix up everything, bake half that night and put use the rest for a freezer meal in a aluminum pan. The baking time would be longer for the frozen one.
Also, I cooked up 2 pounds of black beans at once. After pulling the 2 cups for this dish, I had many more cups that could be frozen and pulled out for future meals. This is the more economical way compared to canned beans.
- 1 to 2 cups of diced or shredded chicken
- 1 to 2 cups of cooked black beans
- 2 to 4 cups of cooked rice
- 1 jar salsa
- 1 to 2 cups corn kernels
- 1 cup of shredded cheese
- If you do not already have items pre-cooked, cook them (chicken, rice and beans) now.
- Mix together the chicken, black beans, rice, salsa and corn.
- Pour into a baking pan and top with the shredded cheese.
- Bake at 325 to 350 degrees until bubbly and you can smell the flavors melding. (20 to 30 minutes)
So how do you use leftover chicken in your house?