Ingredients
Scale
- 1 cooked rotisserie chicken – about 6 cups shredded chicken
- 1 ½ cups barbecue sauce
- 1 cup uncooked minute rice – or 2 cups cooked rice
- 1 cup black beans – drained and rinsed
- 1 cup frozen corn
- ½ yellow onion – chopped
- 4 scallions – chopped, about 1 cup
- 1 cup shredded cheddar cheese
- 1 cup mozzarella cheese
Instructions
- Preheat the oven to 375F. Lightly grease a 9×11 casserole dish with nonstick cooking spray.
- Cut the rotisserie chicken to separate meat from bones and skin. Shred the meat into bite-size pieces using two forks. You will need about 6 cups of shredded chicken.
- In a large bowl, mix together 1 cup uncooked minute rice with 1 ½ cups barbecue sauce.
- Add in the 6 cups shredded cooked chicken and mix until evenly coated.
- Now add 1 cup black beans, 1 cup frozen corn, 1 cup chopped yellow onion, and 1 cup chopped green onion to the bowl and mix together.
- Spread this mixture into an even layer in the casserole dish. Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and sprinkle 1 cup cheddar cheese and 1 cup mozzarella cheese over top. Bake an additional 10 minutes until cheese is melted.
- Serve immediately.
Notes
- Use leftover cooked rice if preferred.
- Adjust barbecue sauce to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg