I made this Chicken Chili Casserole a few weeks ago as part of my Sunday meal prep routine and LOVED it. In fact, it was so delicious I had to use some of the portion control strategies I help clients with on myself! Some of you are probably looking at the ingredients and thinking, “that’s not healthy” so let me explain why I consider this a good recipe for some unique reasons…
- It is packed with protein ( beans and chicken!) so it is very satisfying
- It’s easy. Sometimes we need convenience and this recipe will surely save you from ordering takeout on those busy nights
- It has a feel of comfort food. Realistically, we can’t eat salads and grilled chicken every meal. We should be enjoying our food and this recipe can certainly help satisfy that urge for Mexican.
- You can use it as a main dish or as a side. Eat a moderate portion of only the casserole OR pair a smaller portion with a side salad or vegetable.
So for all of the above reasons go ahead and hit SAVE to have this Quick and delicious after-work dinner recipe on hand!
1 lb. ground chicken, cooked
1 package (5.6 oz) Spanish style rice, cooked
1 ½ cups shredded Mexican 4-cheese blend
1 can (16 oz), chili beans in sauce, undrained
1 can (14.5 oz) diced tomatoes, undrained
½ cup water
Heat oven to 425 degrees. Spray a 2-quart casserole dish with cooking spray. Mix chicken, rice, and ½ cup of cheese in the dish. Mix chili beans, tomatoes, and ½ cup of water in a medium saucepan. Heat to boiling. Pour bean mixture over rice mixture into the casserole, stir to mix.
Cover and bake for 15 minutes. Sprinkle with the remaining 1 cup cheese. Bake uncovered for about 5 minutes or until cheese is melted.