Chicken Recipe ★ 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.

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
• 2 ounces green chile peppers, diced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon ground cumin
• ½ cup uncooked white rice

Cooking 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.

Nutrition Facts

• calories451.9
• carbohydrateContent65.2 g
• cholesterolContent51.2 mg
• fatContent9.2 g
• fiberContent10.8 g
• proteinContent28.9 g
• saturatedFatContent4.5 g
• sodiumContent328.9 mg
• sugarContent7.1 g