Chicken and Black Bean Casserole You Have To Try

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Chicken and Black Bean Casserole

"This can use leftover hen or chook breasts. I usually make it the day after we have roast fowl. The recipe calls for baking, however the components can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, bitter cream, salsa, black olives, and guacamole."

Ingredients :

2 tablespoons butter
1 medium onion, sliced
2 chicken breasts, cut into 2 inch portions
1 (16 ounce) can stewed tomatoes, undrained
1 (eight ounce) bundle black beans, cooked and tired
2 oz green chile peppers, diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
half of cup uncooked white rice

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H10M

Preheat oven to 350 stages F (175 levels C).
Heat butter in a big skillet over medium heat. Stir in onions, and cook until gentle and translucent. Stir in hen; prepare dinner until golden on all sides. Pour onions and bird right into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
Bake in preheated oven for forty five mins.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it frivolously, and make clean-up less complicated.

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