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    Cilantro-Lime Chicken Casserole

    June 12, 2012 by Alea 17 Comments

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    Cilantro Lime Chicken Casserole | 5DollarDinners.com

    Do you ever start out to make one dish and then end up making something entirely different? I started out to make a lemon chicken casserole with green beans and new potatoes, but then remembered that I had used all the lemons making lemonade. I decided to substitute limes, but then that meant I had to change up the spices. Once I had changed the spices, I decided I needed to switch out the veggies for something that would go better with my new seasonings…and by the time I was done the only thing left from my original recipe was the chicken.

    Cilantro Lime Chicken Casserole | 5DollarDinners.com

    The Cilantro-Lime Chicken Casserole came together quickly, which was nice since I spent a little bit of time changing my mind about what to make. I will make the lemon chicken casserole on a another day, probably after I set out to make orange chicken and realize that I am out of oranges. 🙂

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    Cilantro-Lime Chicken Casserole

    The Cilantro-Lime Chicken Casserole came together quickly, and the end result is perfection!
    Prep Time10 minutes
    Cook Time35 minutes
    Servings - 4 servings

    Ingredients 

    • 1 Tbsp olive oil
    • 6 boneless skinless chicken thighs
    • 1/4 tsp seasoned salt
    • 1/2 tsp garlic powder
    • 1/8 tsp pepper
    • 2 cups cooked rice
    • 15 oz. can corn drained
    • 15 oz. can black beans drained
    • 2 Roma tomatoes diced
    • 1/4 cup onion diced
    • 1 lime juiced and zested
    • 1/4 cup cilantro shredded
    • 1/4 cup chicken or vegetable broth
    • 1 Tbsp honey
    • 1 tsp cumin

    Instructions

    • Preheat oven to 450 degrees.
    • Add the oil to a frying pan. Place chicken thighs in pan and sprinkle with seasoned salt, garlic powder, and pepper. Brown chicken on both sides.
    • Combine rice, beans, corn, tomato, and onions in a greased roasting pan.
    • Combine lime juice, zest, chicken broth, cilantro, honey, and cumin in a small bowl.
    • Place chicken on the rice and bean mixture. Drizzle lime mixture over the chicken and rice mixture.
    • Bake at 450 degrees for 30 minutes or until chicken is cooked through.

    Article by Alea

    Alea Milham shares her tips for saving money and time while reducing waste in her home at Premeditated Leftovers. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less. Alea can be found on Twitter and Facebook.
    Alea has written 52 great articles for us.
    View all posts by Alea

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    Filed Under: Beans Recipes, Budget Friendly Recipes, Chicken Recipes, Dairy Free Meal Ideas, Gluten Free Recipes, Rice Recipes Tagged With: Alea

    Comments

    1. Jessi @ Quirky Cookery says

      June 12, 2012 at 8:07 pm

      I don’t always make this with chicken, but the rice base you have is one of my favorites. I think lime complements it perfectly, so to see a lime chicken added to it doesn’t surprise me at all. It sounds and looks delicious.

      Reply
    2. kirsten says

      June 12, 2012 at 10:07 pm

      Just to clarify the temperature-it’s really 450 degrees?
      Thanks!

      Reply
      • Alea Milham says

        June 12, 2012 at 10:14 pm

        Yes, it really is 450 degrees. It is counter-intuitive, but I like cooking hot and fast in the summer because it reduces the amount of time the oven is on. When I decided to cook the casserole it at that temperature, I was a little worried that the veggies might come out smushy (my highly technical cooking term) but they were just fine.

        Reply
    3. [email protected] says

      June 13, 2012 at 7:45 am

      You would be surprised, but I’ve never made a casserole. However, we make ‘biryani’ almost the same way! Cook the vegies and the rice separately, and the combine them together and set it in the over for half an hour. I would love to tyy this one and see how different it is from the ‘biryanis’ that we cook…….

      Reply
      • Alea Milham says

        June 13, 2012 at 12:47 pm

        I have never heard of a biryani before, but it sounds delicious!

        Reply
    4. Brenda says

      June 13, 2012 at 8:26 am

      Do you think this would work with Quinoa substituted for the rice?

      Reply
      • Alea Milham says

        June 13, 2012 at 12:36 pm

        I think quinoa would be a great substitute! I love quinoa and have used it with this flavor combination in other dishes.

        Reply
    5. JenS says

      June 13, 2012 at 9:56 am

      Are the chicken thighs with or without bones? Does it matter which you use?

      Reply
      • Alea Milham says

        June 13, 2012 at 12:41 pm

        I would use whatever chicken is on sale. and adjust the time if you used a thicker cuts. I used boneless/skinless chicken thighs because I found them marked down by 50% in a manager’s special. 🙂 I prefer chicken thighs because they are more flavorful than breasts, cost less, and are less likely to dry out when baking.

        Reply
    6. Melissa says

      July 30, 2012 at 8:19 pm

      We just had this tonight for dinner, and it was delicious! Thanks!

      Reply
    7. Amy says

      August 5, 2013 at 9:43 am

      I made this for dinner last night and it was amazing. Thanks so much for the great dish, will be added to our favorites! I used chicken breast and grilled it before hand, the taste was fantastic.

      Reply

    Trackbacks

    1. The Impromptu Cook Strikes Again | Premeditated Leftovers says:
      June 12, 2012 at 5:05 pm

      […] I am sharing my recipe for Cilantro-Lime Chicken Casserole at $5 Dinners. I set out to make a different casserole, but I was missing some ingredients and then […]

      Reply
    2. Italian Chicken and Rice Casserole | Premeditated Leftovers says:
      June 14, 2012 at 1:46 pm

      […] making my Cilantro-Lime Chicken Casserole, I wondered if there was a way to make it with fewer dishes, especially since I didn’t have […]

      Reply
    3. Menu Plan Monday: 6/18 « The Tumpaks' Blog says:
      June 18, 2012 at 3:10 pm

      […] Cilantro Lime Chicken Casserole […]

      Reply
    4. Friday’s Lunch: Homemade Chicken Noodle Soup | Bibs and Aprons says:
      January 13, 2013 at 1:28 pm

      […] decided to do this was that we had 4 leftover uncooked chicken thighs from last night, when I made Cilantro Lime Chicken Casserole (delicous by the way!).  I also had a half bag of uncooked egg noodles from who knows when, and I […]

      Reply
    5. Freezer Meal Monday | Bibs and Aprons says:
      February 4, 2013 at 2:03 pm

      […] Mickey Mouse came to the rescue.  I was able to put together my pasta and my Cilantro-Lime Chicken Casserole in an hour and a half (aka two Mickey Mouses and a Jake and the Neverland […]

      Reply
    6. Recipe: Cilantro-Lime Chicken Casserole | Feels Like Home says:
      January 16, 2014 at 3:01 am

      […] found this one here and it is very […]

      Reply

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