SB Favorite Recipe from Archives

A modern day 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?!

I usually add shredded, raw spinach to this meal 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!

Our meal is ready for the dinner table!

Modern Day Casserole

Liza Graves
This is a quick and healthy meal. Don't be afraid to keep adding more: perhaps black beans, diced red peppers, shredded cheddar, chopped fresh spinach... whatever you want to make this dish your very own.
5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Main dish
Cuisine American
Servings 6


  • 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!
Tried this recipe?Rate it above to let us know how it was!


Cook your chicken tenderloins in a non-stick pan and you won’t have to add oil or butter–just a little salt, pepper, and Lawrey’s.

Cook three bags of brown rice in the microwave.

I buy several herbs by this brand. I like to add fresh herbs, as well, but having these in my stock of basics is great because they last for several months refrigerated.

While chicken is cooking, mix 1/4 cup olive oil with 2 T of cilantro

By now, your chicken is probably ready. Cut one piece open to check. Approximately 7-8 minutes cook time is needed.

Shred your chicken in a 9×12 casserole. I used a Pyrex type of dish, but you can use any container you like.

Add frozen corn and cilantro oil to the already hot skillet and cook for 3-4 minutes until heated through.

Add the cilantro corn to the shredded chicken.

Squeeze one fresh, juicy lime to the mixture. If the lime is not juicy, add juice from another lime as well.

Love this hot sauce!

Add Cholula hot sauce to the chicken and rice mixture. Cholula is NOT very spicy and has a great flavor.


I add some Celtic sea salt at the end, which I mix in. Do you see the large granules?

At this point, I might add some chopped raw spinach and shredded cheddar. But, I was trying to make this in 18 minutes and I wanted avocado more than spinach! As for cheese, I’m not a big fan of dairy, so I don’t add it as often as I used to.

Take this same dish to the table and dinner is served!

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!