Paula Deen Easy Cheesy Chicken Casserole

Paula Deen easy cheesy chicken casserole is a hearty one-dish bake made with chicken thighs, brown rice, black beans and Monterey Jack, ready in 1 hour 10 minutes. It's an easy Southern comfort food dinner for weeknights, potluck tables or church suppers, and it feeds 8 to 10 from one baking dish.

Heat the chicken broth before you stir it in, because hot liquid starts the rice cooking the moment the dish hits the oven. Pour in cold broth and the rice can stay hard in the center while the top browns.

Paula uses chicken thighs cut into small pieces instead of breasts, so the meat stays juicy through an hour in the oven. She also holds back half the cheese for the last stretch of baking, which gives you a golden top layer instead of a rubbery one.

Paula Deen Easy Cheesy Chicken Casserole

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

1

hour 

10

minutes

Calories

420

kcal

Tender chicken, brown rice, black beans and corn bake together in a creamy, salsa verde-spiked sauce. A second layer of melted cheese goes on at the end for a bubbly, golden top.

Ingredients

• 3 cups chicken broth
  

• 1 (15-ounce) can black beans, drained and rinsed
  

• 1 (15-ounce) can corn, drained
  

• 1⅓ cups uncooked whole-grain Brown rice
  

• 2 cups shredded Monterey Jack cheese with peppers, divided
  

• 1 (10¾-ounce) can cream of chicken soup
  

• ½ cup Sour cream
  

• ½ cup salsa verde
  

• 2 pounds skinless boneless chicken thighs, cut into ½-inch pieces
  

Directions

• Prep the oven and broth: Preheat the oven to 350°F and spray a 13x9-inch baking dish with nonstick cooking spray. Then heat 3 cups chicken broth in a small saucepan.
• Mix the base: Combine 1 can black beans, 1 can corn and 1⅓ cups brown rice in a large bowl. Then pour in the hot broth, so the rice starts softening right away.
• Add the creamy ingredients: Stir in 1 cup Monterey Jack cheese, 1 can cream of chicken soup, ½ cup sour cream and ½ cup salsa verde. Mix until everything is evenly coated.
• Add the chicken: Stir in 2 pounds chicken thighs cut into ½-inch pieces, then pour the mixture into the prepared baking dish. Spread it level so it cooks evenly.
• Bake uncovered: Bake the casserole uncovered for 45 minutes. Leaving it uncovered lets the extra liquid cook off while the rice finishes softening.
• Top with cheese: Sprinkle the remaining 1 cup cheese over the top and bake for 15 to 25 minutes longer. It's done when the center is set and the cheese is golden brown.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of thighs?

You can, but breasts dry out faster over a full hour in the oven. If you use them, cut the pieces a little larger and check that the center is set at the early end of the bake time.

Can I use white rice instead of brown rice?

White rice cooks faster and soaks up liquid differently, so the recipe as written won't turn out the same. Stick with whole-grain brown rice, since the timing and the amount of broth were worked out for it.

How long do leftovers keep?

Cover the leftovers and keep them in the fridge for 3 to 4 days. Reheat a portion in the microwave with a splash of broth, because the rice firms up as it cools.

Can I make this casserole ahead of time?

Assemble it in the baking dish, cover it and chill it until you're ready to bake. The hot broth will already have softened the rice a bit, so expect to bake it closer to the longer end of the time.

What if I can't find Monterey Jack with peppers?

Plain Monterey Jack works fine. To bring back some heat, stir a few spoonfuls of diced green chiles or an extra splash of salsa verde into the mixture.