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My review
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 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 452 calories; 9.2 g fat; 65.2 g carbohydrates; 28.9 g protein; 51 mg cholesterol; 329 mg sodium. Full nutrition
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Reviews
Read all reviews 6675 Ratings
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Most helpful positive review
1/21/2006
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
8/25/2005
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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1/21/2006
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 ...
7/31/2008
Very tasty and filling. I used crushed tomatoes and added some garlic and some frozen corn and some extra rice.
8/25/2005
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...
1/30/2010
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...
5/27/2008
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!!
1/11/2008
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...
5/19/2006
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!
1/31/2006
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...
10/24/2010
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...