Ingredients
- 1 cooked rotisserie chicken - about 6 cups shredded chicken
- 1 ½ cups barbecue sauce
- 1 cup uncooked minute rice - or 2 cups cooked rice
- 1 cup black beans - drained and rinsed
- 1 cup frozen corn
- ½ yellow onion - chopped
- 4 scallions - chopped, about 1 cup
- 1 cup shredded cheddar cheese
- 1 cup mozzarella cheese
Instructions
- Preheat the oven to 375F. Lightly grease a 9x11 casserole dish with nonstick cooking spray.
- Cut the rotisserie chicken to separate meat from bones and skin. Shred the meat into bite size pieces using two forks. You will need about 6 cups of shredded chicken for the recipe (it’s okay if it’s a little more or less).
- In a large bowl, mix together 1 cup uncooked minute rice with the 1 ½ cups barbecue sauce (It’s important for rice to be fully coated to properly cook).
- Add in the 6 cups shredded cooked chicken and mix until evenly coated.
- Now add 1 cup black beans, 1 cup frozen corn, 1 cup chopped yellow onion, and 1 cup chopped green onion to the bowl and mix together.
- Spread this mixture into an even layer in the casserole dish. Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and sprinkle 1 cup cheddar cheese and 1 cup mozzarella cheese over top. Bake an additional 10 minutes until cheese is melted. Serve immediately.
Recipe Notes:
Leftovers can be stored in the fridge in airtight container for up to 1 week or freezer for up to 3 months.
Shredded rotisserie chicken or pre-cooked chicken can be used in replacement. You will need about 6 cups worth to make the casserole.
Nutrition Info
Calories: 239kcal | Carbohydrates: 30g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 533mg | Potassium: 436mg | Fiber: 3g | Sugar: 12g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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