CHICKEN-BLACK BEAN CASSEROLE
Black beans, corn and green salsa with seasoned chicken strips are topped with shredded cheese and baked for a hearty and delicious one-dish meal.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips Tyson® Grilled & Ready®
Time 58m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
- Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.
Nutrition Facts : Calories 538.7 calories, Carbohydrate 36.7 g, Cholesterol 144.7 mg, Fat 19.1 g, Fiber 7.8 g, Protein 55.3 g, SaturatedFat 10.6 g, Sodium 1156.2 mg, Sugar 4.3 g
CHICKEN AND BLACK BEAN CASSEROLE
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.
Provided by KATERS0404
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 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, Sodium 328.9 mg, Sugar 7.1 g
CHICKEN BLACK BEAN CORNMEAL CASSEROLE
This meal is great with Zesty Lime Tortilla Chips and salsa.
Provided by Sara Andrea
Categories Casseroles
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Heat oil in large saucepan over medium heat. Add onion, green pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup onion mixture and place in a mixing bowl; set aside. Stir 3 cups water into remaining mixture and bring to a boil.
- 3. Meanwhile, add cornmeal to remaining 2 cups of water. In a medium bowl, stir to combine. Add cornmeal mixture to boiling onion mixture. Cook over low heat, stirring constantly until cornmeal is thickened, 4-6 minutes.
- 4. Coat 9x13 baking dish with cooking spray, Spread cornmeal mixture evenly over bottom of dish.
- 5. Combine beans, corn, and chicken with reserved onion mixture.
- 6. Spread 1 can of enchilada sauce over cornmeal, cover with bean mixture. Pour 2nd can of enchilada sauce over top. Cover with cheese. Bake for 45 minutes.
WW CHICKEN , BLACK BEAN, AND CORN ENCHILADA CASSEROLE
Make and share this Ww Chicken , Black Bean, and Corn Enchilada Casserole recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce.).
- Heat oil in a large saucepan over medium heat. Add onion, pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
- Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually, add cornmeal mixture to boiling water-onion mixture. Cook over low heat stirring constantly until cornmeal is thickened, about 4-6 minutes.
- Coat a 9x13 inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
- Spoon beans, corn, and chicken into reserved onion mixture, combine thoroughly.
- Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce. Sprinkle with cheese. bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.
- Note; This recipe is Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).
BLACK BEAN CHICKEN CASSEROLE
This casserole never fails to receive compliments whenever I serve it. The ingredients come together so nicely to give it a unique wonderful flavor. It's one of our favorites. -Tracy Kimzey, Blacksburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salsa, cumin, salt, oregano and pepper. Add beans and chicken; heat through., Spread a third of the mixture into a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas, a third of the chicken mixture and 1 cup cheese. Repeat with remaining tortillas and chicken mixture., Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 8-10 minutes longer or until cheese is melted. Serve with sour cream, green onions and olives if desired.
Nutrition Facts : Calories 283 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 664mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
SOUTHERN CHICKEN-CORNBREAD CASSEROLE
There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch.
Provided by Arlene Cummings
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
- Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
- Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.
Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1 g
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
CHICKEN CHILI CASSEROLE
This chili casserole can be made up to a month ahead and frozen until you are ready to serve. It is packed with black beans, corn and chicken. Recipe is from the cookbook, "You've Got it Made," by Diane Phillips.
Provided by CookingONTheSide
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In large stockpot or Dutch oven, heat the oil over medium heat.
- Add the onion, garlic, chili powder, cumin and oregano.
- Saute for 3 minutes, or until the garlic is fragrant.
- Add the cornmeal, stirring for about 2 minutes.
- Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
- Add the chicken, corn, beans, salt and pepper.
- Simmer, uncovered, for 30 minutes.
- Stir frequently to prevent sticking.
- Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
- Spoon the chili over the chips and sprinkle with cheeses.
- If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
- The day before serving, move the chili to the refrigerator and let thaw overnight.
- When ready to serve, preheat the oven to 350 degrees F.
- Let the chili sit at room temperature for 30 minutes.
- Bake the chili, covered, for 20 minutes.
- Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
- Serve immediately.
BLACK BEAN CORNMEAL PIE
This hearty, meatless southwestern main dish is delicious. If desired, you can vary the beans used. I like to serve it with salsa and reduced-fat sour cream. -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add chili powder, garlic, cumin and pepper; saute 1 minute longer. Add tomatoes and bring to a boil. Reduce heat; cover and simmer 5 minutes., Stir in beans and corn; heat through. Transfer to an 11x7-in. baking dish coated with cooking spray., Preheat oven to 375°., For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder, jalapeno and salt. Whisk egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 329 calories, Fat 5g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 621mg sodium, Carbohydrate 58g carbohydrate (9g sugars, Fiber 11g fiber), Protein 14g protein.
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