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Santa Fe Chicken Hot Dish

A southwest chicken casserole with brown rice and packed with vegetables and flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Brown Rice 45 minutes
Total Time 1 hour 25 minutes
Course dinner, Entree, Main Course
Cuisine American, Southwest

Equipment

  • 1 9x13 baking dish

Ingredients
  

  • 1½ cups brown rice
  • 2¼ cups chicken broth Use vegetable broth for vegetarian, if GF make sure the broth used is GF.
  • 1 Tbsp olive oil
  • 2 chicken breasts, cut into small cubes or use 2-3 cups of rotisserie chicken cut up
  • ½ cup sweet onion, diced
  • 1 jalapeno, diced
  • 2 medium zucchini, sliced into thick coins then cut into ½'s
  • 1 cup chopped mushrooms
  • 1 cup frozen corn
  • 1 tsp cumin
  • 1 cup fresh cilantro, chopped optional
  • 1 tsp Kosher salt
  • 1-2 shakes cayenne pepper
  • 1 can black beans, drained and rinsed
  • 1-2 cups shredded cheese I like a cheddar and Monterey jack blend

Instructions
 

  • Combine the brown rice and broth in a medium sized saucepan. Bring to a boil. Immediately turn down the heat to low and put a lid on. Cook for 45-50 minutes.
    *I often will cook the brown rice earlier in the day and let it sit and cool till I'm ready to make dinner.
    *I always fluff and make sure no liquid is left on the bottom. If there is put it back on low heat for bit till the broth is all cooked in. Brown rice can be tricky. Sometimes a taste a few pieces to make sure they are fully cooked. If needed add a couple Tablespoons of water and continue cooking on low till the water has cooked off.
  • Preheat oven to 350°. Lightly spray a 9x13 baking dish with oil.
  • *If you are using rotisserie meat or leaving the meat out, then skip to the next step.
    Heat a large skillet and then add the olive oil. Carefully add the cut up chicken breast to the oil. Add some salt and pepper to taste as you sauté.
  • Add in the onions, zucchini, jalapenos, mushrooms to a hot skillet with a little oil. If you are using raw chicken breast meat, add the veggies in with the chicken.
  • Sauté for about 5 minutes. Add the corn. And continue to sauté.
  • Once the corn has thawed turn off the heat. Add in the brown rice, rotisserie chicken (if this is what you are using), cilantro, cumin, cayenne, black beans and salt. Gently stir using a stir fry motion till is all combined.
  • Add in 1 cup of cheese (or more if you wish) and stir to combine.
  • Pour it all into the prepared baking dish. Bake for 20-25 minutes.
Keyword casserole, chicken, gluten free, hot dish, one pan meal, vegetarian, weeknight dinner