Print: Chicken and Black Bean Casserole

This Mexican-inspired chicken casserole with rice and beans can be made with 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.

Prep

17 min

Cook

44 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons butter
1 medium onion , sliced
2 chickens breasts , cut into 2 inch pieces
1 , 16 ounce
1 , 8 ounce
0.5 cups uncooked white rice
2 ounces green chile peppers , diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin

Instructions

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.

Nutrition per serving

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