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Arroz con Pollo Casserole
July 21, 2021 Justin Davis
Chicken Casserole
| cornstarch | 2 tablespoons | |
| garlic, minced | 2 cloves | |
| vegetable oil | 2 tablespoons | |
| chili powder | 1 tablespoon | |
| milk | 1 cup | |
| chicken broth | 1 cup | |
| Pace picante sauce (medium) | 2/3 cup | |
| ground cumin | 1 teaspoon | |
| oregano leaves, crushed | 1/2 teaspoon | |
| velveeta cheese | 1/4lb | |
| quinoa (or brown rice) | 3 cups | |
| chicken, shredded | 4 cups | |
| black beans, rinsed and drained | 1 can | |
| Mexican cheese, shredded | 2 cups |
Directions
- Cook flour, garlic and oil in microwave for 45 seconds in a large batter bowl, stir well, and then add chili powder, milk, broth, picante sauce, cumin and oregano. Mix well and microwave for 5 or 6 minutes – stirring half way through.
- Add Velveeta cheese and microwave for 90 seconds on 70% power to melt. Stir until smooth.
- Spray a 13x9inch baking dish with Pam and spoon half the quinoa/rice on the bottom, top with half the chicken and half the beans, then 1 cup of sauce over the mixture.
- Bake at 350*F for 25 to 30 minutes until hot and bubbly. Let stand for 5 minutes.
- Top with sour cream and more picante sauce if desired
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