Fiesta Chicken Casserole

America’s Test Kitchen does it again and creates a delicious made-from-scratch meal in 30 minutes.  Well, made from scratch except for the Fritos.  🙂  The kids loved this one.  I think it had to do with the Fritos.

If you make this ahead of time, or you know you will have leftovers – leave off part of the Fritos.  The Frito topping gets soggy because it is exposed to air and moisture.  Just hold back on the chips in a small baggie, or include the whole baggie when giving as a meal.

Fiesta Chicken Casserole

yield 5-6 servings

1 Tb. oil (veggie, canola or olive)
1 onion, minced
3 garlic cloves, pressed or minced
1 cup low-sodium chicken broth
1/2 cup salsa (I LOVE Jack’s Special Salsa – it is kept fresh in the refrigerator section)
1 cup instant rice*
1 can canned black beans, rinsed
1/2 cup frozen or fresh corn, thawed
salt and pepper
2 cups shredded cooked chicken
1/4 cup cilantro, minced
1 cup shredded cheddar cheese
1 cup Fritos – coarsely crushing is optional

*I used regular brown rice that takes like 20 minutes to cook.  So, I added the rice without the beans and corn.  I clamped the lid on for 20 minutes or whatever the box said and let it cook.  Then, continued with the rest of the recipe.  This takes longer to do – but I had the brown rice that takes longer to cook on hand.  Instant will work, too.  This is just an alternative if you happen to have the cooking rice on hand.

1.  Preheat oven to 450 degrees.
2.  Heat a 12-13″ skillet with oil on medium high.  Add onion and cook 3 minutes.  Add garlic and cook 30 seconds.  Add brown and salsa.  Simmer.
3.  Add rice*, beans and corn.  Add salt and pepper to taste.  Pour it all into a 8-9″ baking dish or keep it in your skillet if you cooked using a oven-safe skillet.  Bake 10 minutes.
4.  Carefully add chicken and cilantro.  Sprinkle cheddar on top.  Sprinkle with chips.  Bake 5 minutes.

Recipe adapted from America’s Test Kitchen Best 30 Minute Recipe