How to make it

  • Preheat oven to 350.
  • Grease/spray a 2 quart casserole dish.
  • Mix together in a large bowl the rice, beans, chicken, salsa, corn, cumin, garlic, oregano, chili powder, cayenne and stir.
  • Melt the butter in a saucepan over medium low heat.
  • Stir in flour with a whisk until thick and bubbly.
  • Lower heat and slowly stir in milk, stirring constantly.
  • Add chicken stock, salt and pepper and continue stirring until thick and bubbly again.
  • Take care not to scorch or burn the milk.
  • Combine the butter mixture with the rice and chicken mixture in the large mixing bowl and stir together.
  • Pour into casserole dish and spread mixture evenly.
  • Cover with cheese and bake uncovered for 25 to 30 minutes or until bubbly.
  • Garnish with sour cream and chopped green onions. Goes great with tortilla chips or wrapped in a soft tortilla.

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