Chicken and Black Bean Casserole

Chicken and Black Bean Casserole

59 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
KATERS0404
Recipe by  KATERS0404

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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Reviews (59)

Rate This Recipe
stlkidd
41

stlkidd

My rice cooked fine in the 45 min. prescribed by the recipe. I did make sure the casserole was well covered while cooking because I thought the previous reviewer's problem might have been that all of the moisture cooked off. I used crushed tomatoes instead of stewed and added just a little bit of water. I also added cheese on top because I left out the chilis and cilantro because of my restricted diet. I thought it would be too bland otherwise. Overall, a satisfying dish.

Renee C
30

Renee C

Very tasty and filling. I used crushed tomatoes and added some garlic and some frozen corn and some extra rice.

sls
26

sls

I scaled the recipe to 10 servings and made this for a family gathering. I used long grain white rice and it did not cook at all in the 45 minute time stated in the recipe. Luckily I had a lot of side dishes prepared because no one could eat the main course. Maybe I should have used instant/minute rice - the recipe does not specify. Or maybe the time should have been scaled since the dish was scaled. In any event I tried cooking some of the leftovers in the crock pot the next day and at the 5-hour mark - on High the rice still was not cooked enough to eat.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 452 cal
  • 23%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 65.2 g
  • 21%
  • Protein
  • 28.9 g
  • 58%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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