This is an old recipe that I decided to throw in the smoker. As you can tell the family loved it; hardly left me any leftovers.
It contains some spanish rice, then I layer it up with chicken, pinto beans, red enchilada sauce, cheese, black olives, green onions, and more cheese. I would be more than happy to provide the exact recipe if you want.
Really any type of casserole like this will work well I would imagine but I will post my personal recipe. Thanks for noticing the pan; something I would notice too in a pic. The pan is only a couple years old but I have been giving it lots of TLC so it will have a good long life. Anyway, here's my take on a spanish rice casserole:
1 and 1/3 cups white rice, uncooked
2 cups water
1 15oz. can red enchilada sauce
1 10oz. can diced tomatoes with green chillies, drained
1 lb. chicken breasts, finely diced
2 8oz. packages shredded cheese, colby and jack blend or similar
1 15oz. can pinto beans, drained and rinsed
1 15oz. (about 6oz. drained weight) can black olives, drained and sliced
1 bunch green onion, chopped
Combine the rice, water, tomatoes, and 1/3 of the can of enchilada sauce in a medium-sized pot. Bring the pot to a boil then reduce to a very low heat; cover and cook for 18 minutes. While the rice cooks, cook the chicken pieces in a separate pan. When the chicken and the rice are done cooking layer evenly as follows in order, in a large smoker-safe dish (I used a 12" diameter iron skillet): half the rice, all the chicken and pinto beans, half the remaining enchilada sauce, 1 of the packages of cheese, the remainder of the rice, the remainder of the enchilada sauce, all of the olives and green onion, and finally the second package of cheese. Gently pack everything down in the pan. I cooked this one at 250 degrees for about an hour.
I just have to add one on that cast iron. Great seasoning job. I am using a cast iron dutch oven from my other half's grandmother or great grandmother. We are not sure, cause these things get handed down through generations. As best we can tell, it is at least 80 years old. I love every time I cook with it! Keep up the good work on that pan, and your great grandkids will always remember where it came from. If they are good kids, they will feel your hands every time they touch it!
Good luck and good smoking.