Staff Recipe of the Month: Easy Cheesy Chicken Casserole

Patty’s Pantry

Easy Cheesy Chicken Casserole


  • 2 cups chicken broth
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 1 1/3   cups uncooked whole-grain brown rice
  • 2 cups shredded Monterey Jack cheese with peppers, divided
  • 1 (10¾ ounce) can cream of chicken soup
  • ½ cup sour cream
  • ½ cup salsa verde
  • 2 pounds boneless skinless chicken thighs/breasts cut into ½ inch pieces


  1. Preheat oven to 350°. Spray a 13×9 inch baking dish with nonstick cooking spray. In a small saucepan, heat chicken broth.
  2. In a large bowl, combine beans, corn, and rice. Add hot chicken broth, 1 cup cheese, soup, sour cream, and salsa, stirring to combine. Stir in chicken. Pour mixture into prepared baking dish.
  3. Bake, uncovered, for 45 minutes. Top with remaining 1 cup cheese, and bake for 15 to 25 minutes longer or until center is set and cheese is golden brown.

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