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Chicken and Black Bean Casserole
Chicken and Black Bean Casserole
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Satisfying Mexican chicken casserole with rice, beans, and toppings. Use leftover chicken or chicken breasts. Bake or slow cook for 7 hours. Serve with cheese, tortilla chips, sour cream, salsa, 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
  • 0.5 cup uncooked white rice
  • 2 ounces green chile peppers, diced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon ground cumin
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a large skillet over medium heat, melt butter until sizzling. Sauté onions until soft and translucent, about 3 to 4 minutes. Add chicken and cook until golden on all sides, approximately 10 minutes, stirring occasionally.
  • Transfer the chicken-onion mixture to a casserole dish. Mix in tomatoes, beans, rice, chile peppers, cilantro, and cumin until evenly incorporated.
  • Roast in the oven until the chicken is cooked through and the rice is tender, for about 45 minutes.

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