Black Bean Chicken Casserole Food

BLACK BEAN CHICKEN CASSEROLE

Steps:

• Saute the onion, green pepper and garlic in oil until tender.
• Mix in the tomatoes, salsa, cumin, salt, oregano and pepper.
• Add beans and chicken and heat through.
• Spread a third of the mixture into a 13x 9 pan 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 and sprinkle with remaining cheese.
• Bake 5-10 minutes longer or until cheese is melted.
• Serve with sour cream, green onions or olives if desired.

CHICKEN & BLACK BEAN CASSEROLE

Steps:

• Saute onion, green pepper and garlic in olive oil for about 5 minutes. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes and chicken. Simmer on medium to low heat for 10 minutes.
• Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
• Cut the tortillas in half.
• Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.
• Sprinkle about 1/3 of the cheese on top of the tortilla layer.
• Spoon half of the chicken and bean mixture on top.
• Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.
• Finish with the remaining cheese
• Cover with foil and cook for 35 minutes in a 350 degree oven.
• Serve with chopped lettuce, tomatoes and sour cream.

CHICKEN-BLACK BEAN CASSEROLE

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.

CHICKEN AND BLACK BEAN CASSEROLE

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.

BLACK BEAN CHICKEN CASSEROLE

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.

CRUSTED CHICKEN AND BLACK BEANS

Steps:

• 1. Preheat the oven to 350°F. Grease a 2 1/2-quart casserole and set aside.
• 2. Remove and discard the skin and bones from the chicken, shred the meat, and place in a large mixing bowl. Add the tomato, beans, salsa, about three-quarters of the cheese, the cilantro, and cumin, season with salt and pepper, stir till well blended, and scrape into the prepared casserole. Arrange the tortilla quarters overlapping each other over the top, sprinkle with the oil, cover, and bake for 30 minutes.
• 3. Uncover, sprinkle the remaining cheese evenly over the top, and bake till the top is golden and crusty, 10 to 15 minutes.

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE

Steps:

• In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
• Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
• Stir in beans and chicken.
• Preheat oven to 350°.
• In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
• Top with 4 tortillas and sprinkle with 1 cup cheese.
• Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
• Top with 4 tortillas and 1 cup cheese.
• Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
• Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

CHICKEN AND BLACK BEAN CASSEROLE RECIPE

Steps:

• Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
• Preheat oven to 350 degrees. Lightly grease a large 9×13? casserole dish.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
• In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
• Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
• This would also make a great vegetarian dish- just omit the chicken!

BLACK BEAN & CHICKEN ENCHILADA LASAGNA

Steps:

• Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese., Bake, uncovered, until lasgana is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving., Meanwhile, pit and peel 1 avocado; place in a food processor. Add sour cream, lime juice and salt; process until smooth. Pit, peel and cut remaining avocado into small cubes., Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.

ONE-PAN BLACK BEANS, CHICKEN AND RICE

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
• Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
• Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.