Well…I found this recipe off of Pinterest and modified it just a tiny little bit. It’s so easy that you’ll feel like you’re doing something wrong. Trust me…it’s that simple. More importantly though, it’s really, really yummy. I really liked this recipe because it was actually more of a method…you can totally Mix and Match this a million different ways. I hope you love it too!
1 pound cooked chicken, shredded (see below for ways to get cooked chicken quickly!)
4 cups cooked brown rice (or if you must, use white…I won’t be there to judge :))
1 can black beans, rinsed and drained
1 cup sour cream
1 can chopped green chilies
1 cup salsa
1 tablespoon chili powder
1 cup frozen corn
1 1/2 cups cheddar cheese, divided
Preheat oven to 375 degrees.
In a bowl combine all ingredients except reserve a half a cup of cheese to top. Spread mixture evenly in an 8×8 inch pan. Top with remaining half cup of cheese. Bake uncovered about 20 minutes or until bubbly and brown.
That’s it. See! Soooooo easy! Ok…how to get your chicken quickly…
1. My favorite way is to stick your chicken in a slow cooker (frozen or thawed) on low 7-8 hours or on high 3-4 hours with a combination of salsa and water (about one cup of each). This will poach your chicken and then all you have to do is shred it up with two forks right into your mixing bowl. Easy!
2. Use a rotisserie chicken from the grocery store and shred that up.
3. Chop left over chicken from the night before (whether it be grilled, baked, or sauteed) and add that in.
That’s it! Dinner is done!