What's In the Pantry Casserole

Saturday was a busy day for me. I had promised to provide dinner for my husband's brother and family, and I really needed to go to the grocery store. I also had a lunch meeting I was stressing about. Dh was at grad school and I knew it was possible our paths would not cross until late in the evening, so that meant dinner had to be prepared before I left for lunch so he could pick it up when he headed to his brother's house.

Yeah, I didn't go to the grocery. Instead I stood and stared into the pantry thinking what can I send from what I've got on hand. I put this one together and stuck it in the fridge for dh to take. When he got home he informed me that my sister-in-law asked for the recipe and where I had found it. He knows me so well that he told her I had looked in the pantry and just thrown some stuff together. 

So here it is with photos from the second batch I made last night for our dinner. I served it with a simple tomato and cucumber salad. 

Enjoy!

2 cups basmati rice, cooked in 2 cups chicken broth and 1 1/2 cups water

1 can black beans, drained and rinsed

1 10-oz. can all white chicken, shredded

1/4 tsp. each: garlic salt, black pepper, coriander, and oregano
1 15-oz. can diced tomatoes

1 1/2 cups shredded Mexican blend cheese

chunky salsa

Preheat oven to 350 degrees. Spray or grease a 2 quart casserole dish and layer ingredients as listed except for salsa. Bake for 20-30 minutes or until heated through. 

Serve with warmed salsa on the side. Serves 6-8.

linking up with Made by You Monday