Southwest Chicken and Rice Casserole
A simple chicken and rice casserole that’s ideal for any night of the week features rotisserie chicken, black beans, corn, and Cheddar cheese along with Southwest flavors.
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 4-quart casserole dish with nonstick spray.
Add chicken uncooked rice black beans and corn and stir until combined.
Set aside.
Mix tomato sauce 2 cups chicken broth sour cream chili powder salt cumin ancho chile pepper and white pepper together in a large bowl.
Pour into the casserole dish and mix well; contents should be fairly soupy.
Cover with foil.
Bake in the preheated oven for 40 minutes.
Remove from the oven uncover and stir.
Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick.
Cover again and return to the oven until rice is soft about 40 more minutes.