INGREDIENTS
- 2 cups diced cooked chicken
- 2 cups cooked brown rice (can substitute with cooked white rice or cooked quinoa)
- 1 (15.25 ounce) can corn, drained
- 1 (14.5 ounce) can petite diced tomatoes, NOT drained
- 1 (4.5 ounce) diced mild green chiles, NOT drained
- 1 cup taco sauce
- 1 cup shredded Mexican blend cheese, divided
- Optional toppings: diced avocado, guacamole, sour cream, halved grape tomatoes, chopped green onion, sliced olives
INSTRUCTIONS
- Preheat oven to 375 degrees F. Spray a baking dish with cooking spray and set aside (an 11-inch x 7-inch dish works well, or a medium oval dish would also be fine).
- In a large bowl, stir together chicken, rice, drained corn, diced tomatoes (not drained), chilies (not drained), taco sauce, and HALF of the cheese.
- Place chicken mixture into the prepared baking dish. Top with remaining cheese and bake, uncovered, for about 20 minutes (or until cheese is melted and dish is heated through).
- Garnish with optional toppings and serve!
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