Ingredients
– 3 cups cooked chicken, shredded
– 1 bell pepper, sliced (any color you prefer)
– 1 medium onion, sliced
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (10 oz) diced tomatoes with green chilies
– 2 cups cooked rice (white, brown, or cauliflower rice for a healthier option)
– 2 cups shredded cheese (Mexican blend or cheddar works great)
– Fresh cilantro, for garnish (optional)
Equipment Needed
– Large mixing bowl
– 9×13-inch baking dish
– Cooking spray or olive oil
– Cutting board and knife
– Spoon for mixing
Step-by-Step Instructions
First things first, I always start by preheating my oven to 350°F (175°C). This gives the casserole a nice golden top as it bakes. While that’s warming up, I grab a large mixing bowl and combine the cooked chicken, bell pepper, onion, chili powder, cumin, garlic powder, salt, and pepper. The colors come together beautifully, and the spices start dancing around in my nose, making my mouth water. I mix everything until balanced. (See the next page below to continue steps…)