We’ve all done it! Found an amazing looking recipe that touts being “easy,” “fast,” or “amazingly delicious!” You run around getting all of the necessary ingredients, follow the directions to a T & it turns out NOTHING like the picture has claimed!! Leaving you feeling furious & the worst of all….still HUNGRY!! I took on a recipe that would have made a better doorstop than a dinner & improved it! Not only is this recipe easy, fast & amazingly delicious, it’s healthier & hands off once it’s in the slow cooker!!
Cheese is an incredible thing;) I LOVE cheese in all of it’s forms! Block, shredded, crumbled, sliced & yes, even the questionable processed cheese still gets me. Although, when using a cheese such as Velveeeta, it is very easy to over do it! Most of the recipes for a Santa Fe Chicken Casserole were just smothered in Velveeta & that really is all you could taste in the finished meal!! I use just a bit of it to give it that cheesy flavor without pushing all of the other flavors off of the stage;)
The best part about this recipe is that you can just layer it all into your crock pot & let it do it’s magic!! Once it’s finished, you can garnish it with all of the favorite toppings such as sour cream, salsa & avocado for another level of yumminess!! I like making this recipe together in the crock pot because the brown rice in the bottom soaks up all of the juices from this casserole while it’s cooking & creates a hearty & flavorful dish that everyone is sure to love!
Slow Cooker Santa Fe Chicken Casserole
Layer the following ingredients into a large crock pot:
1 cup Brown Rice
1 lb of Chicken- cut into bite sized pieces & seasoned with salt & pepper
2 tsp. Dried Garlic
1 can (10 0z) Rotel Tomatoes with Chilis
1 can (15 oz) Yellow Corn
1 can (7oz) Diced Mild Green Chilis
1 can (15 oz) Black Beans – Drained & rinsed
2 Cups Chicken Broth
4 oz of Velveeta Cheese- sliced & laid on top
Set cooker to low & let it go for 6 to 8 hours.
Top with Avocados, sour cream, cilantro or salsa to your taste.
*The longer you let your cooker go, the softer your brown rice will be. We ate ours at 8 hours & it was a bit mushy, but GOOD!
You could even shove this filling into tortillas for some Santa Fe Chicken Burritos!! Believe me, you may be using the left overs for those burritos & you could even freeze them to pull out at a later date;) Two meals in one-yeah!!
I hope you enjoy this new revamped recipe for an outstanding Santa Fe Chicken Bake!!