Mexican chicken casserole is a super delicious and comforting dish as it has all the wonderful flavors of the molten cheese and the chicken in it. It is a very colorful recipe and gets prepared within a very short span of time. Just sauté the vegetables and the chicken together and then top them off with the shredded cheese to prepare this wonderful dish. The casserole is very hearty and filling and tastes simply awesome when served with a large dollop of sour cream.
Difficulty level: Easy
Servings per recipe: 4-6
Time required for preparation: 10-15 minutes
Time required for cooking: 45-55 minutes
Appliances For Chicken Casserole
1 9×13-inch baking pan
1 deep skillet
1 stirring spoon
1 large pot
1 sharp knife
1 lb. of chicken breast (boneless and skinless)
1 teaspoon of ground cumin
1 cup + ½ cup of cooked white rice
1 tablespoon + 1 teaspoon of chopped fresh oregano
½ cup of sour cream
1 large yellow bell pepper, deseeded and diced
1 large onion, chopped
1 cup + ½ cup of canned pinto beans (drained)
1/3rd cup of low-sodium chicken stock
2 cups of fresh or frozen corn kernels
2/3rd cup of shredded cheddar cheese
Freshly ground black pepper, to taste
1 large red bell pepper, deseeded and diced
4 large cloves of garlic, minced
1 teaspoon of chili powder
2-3 large tomatoes, peeled and chopped
Handful of fresh chopped cilantro
Salt, to taste
1/4th cup of freshly squeezed lemon juice
Method of Cooking
1. Fill a pot halfway up with water and place it on the stove. Light up the flame and set it on high. While the water is coming to a boil, fill a large bowl with cold water and set it beside your stove. Next, take the tomatoes in a colander and rinse them thoroughly under water.
Once done, put them into the boiling water in the pot. Let the tomatoes remain in the pot for 2 minutes and then spoon them out to transfer them immediately to the bowl of cold water. Let the tomatoes remain in the cold water for some time and once they cool down, just pick them up from the water and peel off the skins with your fingers.
2. Next, cut the tomatoes in quarters and then dice them into small pieces. Once done, take a baking pan and prepare it by spraying cooking spray on the base and sides of the pan. Set a temperature of 350 degrees Fahrenheit on your oven and let it heat up while you prepare the other things.
Now take the onion and chop it finely. Next, chop the bell peppers in half and then deseed them. Then slice the halves thinly to finally dice them. Finally, take the cilantro and the oregano leaves and chop them finely.
3. Next, take a skillet and drizzle some cooking oil in it to coat the base. Place the skillet on high heat. Now, take the pounded chicken breasts and chop them into small pieces. Once the oil in the skillet heats up, add the chicken pieces and fry them for 4-5 minutes or until they turn golden brown in color.
Once done, add the chopped onions and the chopped garlic. Sauté that for 2 minutes more and then add the diced bell peppers and the kidney beans. Cook the mixture stirring occasionally for 3-4 minutes.
4. While the mixture is cooking, boil the corn kernels in water for 3-4 minutes or until they turn soft and swollen. Once that happens, tip the corn kernels into a strainer to drain away the water and then add those to the other added ingredients in the skillet. Next, add the cooked rice, chopped oregano leaves, chili powder, salt, black pepper and the ground cumin to the mixture. Stir and cook for 1 more minute and then pour the chicken stock to cook for 2-3 minutes more.
5. Finally, whisk the sour cream, lemon juice and the chopped coriander leaves in a bowl and then add the chicken and vegetable mixture to it. Stir the mixture nicely with the sour cream mixture to combine. Once done, transfer the mixture into the prepared baking pan and spread the shredded cheese on top. Then cover the pan with an aluminum foil and pop it into the oven to bake the casserole for 30-35 minutes or until the cheese turns bubbly.
1. You may use fresh beans instead of using canned beans. For that, just soak the beans in water overnight and then boil them in water for 5-10 minutes the next day.
2. If you are using frozen corn kernels, make sure that you thaw them before boiling them in water. Thawing the corn kernels require lesser time and fuel to cook them.