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Chicken Black Bean and Rice Casserole

Chicken black bean and rice casserole baked with enchilada sauce for an easy family dinner.
Prep Time5 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Keyword: baked chicken casserole, Chicken Black Bean and Rice Casserole, enchilada rice bake
Servings: 6
Author: Julia Pacheco

Ingredients

  • 1 cup uncooked white rice
  • 1 cup chicken broth
  • ¼ cup salsa
  • 2 tablespoons melted butter
  • 1 15 oz can black beans, drained and rinsed
  • 2 lbs chicken breasts
  • 10 oz enchilada sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1½ tablespoons taco seasoning
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 350°F and spray a 9x13-inch baking dish.
  • Add all ingredients except cheese and stir evenly.
  • Cover tightly with foil and bake for 55 minutes.
  • Uncover, add cheese, and bake 15 more minutes.

Notes

  • Keep the foil sealed so the rice cooks properly.
  • Let rest before slicing for cleaner portions.
  • Add toppings after baking if desired.

Nutrition

Calories: 515kcal | Carbohydrates: 47g | Protein: 46g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 1201mg | Potassium: 899mg | Fiber: 8g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 3mg
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