Chicken and Black Bean Casserole recipe

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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
½ cup uncooked white rice

Nutrition Info

451.9 calories
carbohydrate: 65.2 g
cholesterol: 51.2 mg
fat: 9.2 g
fiber: 10.8 g
protein: 28.9 g
saturatedFat: 4.5 g
servingSize: -
sodium: 328.9 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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