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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Loosely based on the chicken-liquid-covered pan paradigm popularized by canned foods manufacturers. Serve with breadstuffs and relax your table manners to allow slurping and sopping. Works well with pre-seasoned black beans but these can be too salty. Use more salsa if you like. Ingredients:
2 (15 ounce) cans black beans |
spices (garlic, chile pepper powder, jalapenos...) |
1 lb boneless skinless chicken breast, cut into one-inch chunks |
3/4 cup shredded cheese (cheddar and mozzarella work well) |
1 1/2 cups bottled salsa, separated |
Directions:
1. Preheat oven to 375 degrees and lightly grease a deep-sided casserole pan. Drain liquid from beans.
2. Mix beans, spices, chicken chunks, cheese, and one-half cup of salsa in the pan.
3. Spread one cup of salsa over the top.
4. Cover and bake for about 35 minutes or so.
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