After a long day at work, dinner should be simple and stress-free. This southwestern chicken casserole from Kim’s Cravings is just that — and has you in and out of the kitchen in a flash! Guaranteed to hit the spot, this nutritious and tasty dinner will have your family asking for seconds while delivering 40 grams of protein and 9 grams of fiber. This recipe is perfect for leftover chicken.
Easy Southwestern Chicken Casserole
- 1/2 small onion, chopped
- 2 cups cooked chicken, shredded
- 1 1/2 cups cooked brown rice (certified gluten-free if necessary)
- 1 (15-ounces) can black beans, drained and rinsed (certified gluten-free if necessary)
- 1 (10-ounces) can diced tomato and green chili blend, drained
- 3/4 cup unsweetened almond milk
- 2 eggs, beaten
- 1 cup reduced-fat shredded Mexican cheese blend
- 1 teaspoon cumin
- 1/2 tablespoon chili powder
- 1/2 teaspoon garlic salt
- Salt and pepper to taste
- Chopped fresh cilantro
- Diced avocado
Preheat oven to 350°F, and coat casserole dish with nonstick cooking spray.
In a large bowl, combine all ingredients.
Pour mixture into a casserole dish, and bake for about 25 minutes or until center is firm.
Let cool 5–10 minutes, and serve with desired garnishes.
Serves: 4 | Serving Size: 1 1/2 cups
Per serving: Calories: 426; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 173mg; Sodium: 548mg; Carbohydrate: 37g; Dietary Fiber: 9g; Sugar: 2g; Protein: 40g
Nutrition Bonus: Potassium: 393mg; Iron: 21%; Vitamin A: 20%; Vitamin C: 1%; Calcium: 39%
Kim is the healthy living blogger behind Kim’s Cravings, a blog designed to inspire others to make smart choices when it comes to feeding their bodies. Kim enjoys learning about food and creating healthy recipes for her family. For more from Kim, visit her blog and connect with her on Facebook, Twitter,Instagram and Pinterest.
Photo courtesy of Kim Lee. Original recipe published on Kim’s Cravings.