Chicken and Black Bean Casserole |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This can use leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole. Ingredients:
2 tablespoons butter |
1 medium onion, sliced |
2 chicken breasts, cut into 2 inch pieces |
1 (16 ounce) can stewed tomatoes, undrained |
1 (8 ounce) package black beans, cooked and drained |
2 ounces green chile peppers, diced |
2 tablespoons chopped fresh cilantro |
1 tablespoon ground cumin |
1/2 cup uncooked white rice |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
3. Bake in preheated oven for 45 minutes.
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