Two tortilla soups and one modern day chicken casserole make for a trio of perfect comfort foods that are healthy to boot! Now, this casserole, I’m not sure that this is the right term, as no oven or can of soup is used in this recipe, but it’s quick, easy and the whole family loves it. I think that was the original intention of the casserole anyway, right?! Look for the tortilla soup recipes at the bottom of this post.
For our “casserole”, I usually add shredded, raw spinach to this dish since everyone in my family will eat raw spinach (cooked is a different story). But, I left it off today to break this recipe down to the simplest version. I timed myself and it really was done in less than 20 minutes, which is faster than going to a drive-thru and getting back home. Best of all, this family meal is speedy on the clean up, which, as we moms know, makes home cooking that much more enticing!
- 1.25 lbs of raw chicken tenders
- Seasoning for chicken (I use salt, pepper, Lawry's)
- 3 bags of microwavable brown rice
- 1 small bag frozen white shoe peg corn
- Gourmet Garden cilantro herb blend
- 1/4 cup olive oil
- Celtic sea salt, or salt of choice
- Chilula hot sauce
- 1 juicy lime
- 1 avocado
- Garnish with tomatoes, sun-dried tomatoes or something colorful that your family will eat!
- Optional: consider adding chopped fresh spinach, rinsed black beans, shredded cheddar, chopped fresh cilantro, diced yellow onions and diced red bell peppers
- Use a large non-stick skillet that can hold all the chicken tenders and cook over medium- high heat.
- Sprinkle salt, pepper and Lawry's (all to taste) on the chicken while cooking to save time. Do this while the chicken is still raw on the outside. Chicken will need to flip at 2-3 minutes and is cooked in about 7 minutes. Check a couple pieces to make sure it is cooked through.
- While chicken is cooking, place all three bags of brown rice in the microwave. Cook for approximately 7 minutes (depends on your individual microwave, but cook until heated through).
- While chicken and rice are cooking, mix 1/4 cup olive oil with 2-3 T of squeezable cilantro in a small bowl. If you don't want dirty up another bowl, you can wait and mix in the skillet with the corn.
- Remove cooked chicken from skillet and place in large 9 x12 casserole.
- Immediately add corn and oil/cilantro mix to skillet and cook for 3-4 minutes (If you want to use onion and bell pepper, add to the corn here.)
- While corn is cooking, shred chicken with a knife and fork and then mix with the cooked rice. Remember to stir corn.
- Add corn mix to rice and chicken.
- Add more squeezable cilantro OR fresh cilantro to the mix, to taste.
- Add Celtic sea salt, Cholula hot sauce, and juice from one JUICY lime and mix (if your lime is a dud, add two limes of juice. You want 2-3 T of lime juice)
- If you are adding spinach and cheese, do so now.
- Garnish with avocado and tomatoes or whatever you like!
This leaves one skillet, one small mixing bowl and one dish to wash. Love that.
I’d love to know how you change this up to suit your family’s tastebuds! Bon appetite!
And for two equally delicious versions of Chicken Tortilla Soup, click on the links below to see what SB Atlanta and SB Louisville are dishin’ up: