Monterey Chicken Casserole

Monterey Chicken Casserole


"I came up with this recipe one night by adding foods I had in my cabinet and it turned out Great! It's a must-try for a quick, healthy weeknight meal!"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. 1. Preheat oven to 400
  2. 2. Cook Rice as directed on package
  3. 3. Meanwhile, cut chicken into thin strips, and toss with some olive oil and seasonings in a bowl to coat chicken.
  4. 4. Heat Skillet with olive oil over med-high heat and add chicken when oil is hot.
  5. 5. Once rice is cooked, add beans and corn and stir. You may need to add a little bit more water if it's too dry. If you do, add 1/4 C water.
  6. 6. Once Chicken is cooked and a little brown on both sides, in a smaller rectangle casserole dish layer the rice mixture, the chicken with all the juices and top it with handfulls of shredded monterey cheese.
  7. 7. Bake at 400 for ten minutes or until the top is brown and crispy
  8. 8. Serve & Enjoy!


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