Chicken and Black Bean Casserole
Description
This Mexican-inspired chicken casserole with rice and beans can be made with leftover chicken or chicken breasts. 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
•
1/2 cup uncooked white rice
•
2 ounces green chile peppers, diced
•
2 tablespoons chopped fresh cilantro
•
1 tablespoon ground cumin
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 3 to 4 minutes. Add chicken; cook, stirring occasionally, until golden on all sides, about 10 minutes.
3
Pour chicken-onion mixture into a casserole dish. Stir in tomatoes, beans, rice, chile peppers, cilantro, and cumin until well combined.
4
Bake in the preheated oven until chicken is fully cooked and rice is tender, about 45 minutes.