Chicken and Black Bean Casserole

Chicken and Black Bean Casserole

KATERS0404

"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."
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Ingredients

1 h 10 m servings 452 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 66
  1. 74 Ratings

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Most helpful positive review

My rice cooked fine in the 45 min. prescribed by the recipe. I did make sure the casserole was well covered while cooking because I thought the previous reviewer's problem might have been that ...

Most helpful critical review

I scaled the recipe to 10 servings and made this for a family gathering. I used long grain white rice and it did not cook at all in the 45 minute time stated in the recipe. Luckily I had a lot o...

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My rice cooked fine in the 45 min. prescribed by the recipe. I did make sure the casserole was well covered while cooking because I thought the previous reviewer's problem might have been that ...

Very tasty and filling. I used crushed tomatoes and added some garlic and some frozen corn and some extra rice.

I scaled the recipe to 10 servings and made this for a family gathering. I used long grain white rice and it did not cook at all in the 45 minute time stated in the recipe. Luckily I had a lot o...

Great! I made so many mods... but it made the process simpler and healthier. First of all, I added 1 cup of corn, 2 cups of chopped kale, 1/2 cup of water to moisten the rice, and a can of kid...

I used canned black beans and the rice came out perfect. I think I will try rotel next time for the tomatoes. Good and easy!!

Very tasty dish. This will be a regular on our dinner calendar. The only thing I did differently was to use two cans of Rotel and one can of plain diced tomatoes in place of the tomatoes & green...

If I wanted to use canned black beans, would I use a 14 - 15 ounce can for this in place of the 8 oz of dried and then cooked black beans? This sounds great and I would LOVE to try it!

We really enjoyed this recipe, though I changed a few things to suit my family. I used crushed tomatoes, 3 different kinds of beans, more spices and skipped the rice altogether. A note about w...

super simple - quite tasty! i use brown rice and couldn't find any tips in the other reviews, so i left the rice out of the oven and made it separately on the stove. then i just layered the ca...

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