Post by barb43 on Oct 14, 2021 2:39:25 GMT
Baked Southwest Chicken Casserole
This dish will work well with a variety of poultry cuts, so feel free to use your favorite boneless, skinless cut of chicken or turkey. If you do change the type of meat used in the recipe it will most likely change the time it needs to cook. To ensure your dish is done, use a meat thermometer and cook to 165˚F
Ingredients:
2 lbs chicken breasts boneless, skinless
1 cup black beans rinsed and drained
1 cup corn - see notes
1 small can diced green chiles
1/2 red bell pepper diced
1/4 cup cilantro chopped
1 cup colby jack cheese shredded
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Instructions:
1. Mix the garlic powder, cumin, salt and pepper and set aside.
2. Combine the corn, black beans, green chiles, red bell pepper, and chopped cilantro and mix well.
3. In a large casserole dish, lay the chicken breast flat in the baking dish. Sprinkle with seasonings, then spread the corn mixture evenly over it. Add cheese to top it off.
4. Bake uncovered at 375˚F for 40-50 minutes or until the chicken has an internal temperature of 160˚F. If the cheese starts to get too brown for your liking, loosely cover with foil for the remainder of the cook time.
Serve warm with rice, tortilla chips, a green salad ... whatever adds to your concept of this dish as a comfort food.
Notes:
1. As for the corn: it's okay to use fresh corn kernels, canned corn, or frozen corn.
2. If you don't want to use corn, a cup of green peas will work just as well. I used frozen green peas, thawed in the microwave for 1-1/2 minute, and drained.
3. It is okay to omit the cilantro, or substitute fresh flat leaf Italian parsley. It is also okay to sprinkle on some cilantro or parsley after the casserole is baked & just before serving.
4. Slicing up green onion (use both the green & white parts) and sprinkling the casserole after it's been removed from the oven is a nice added touch.
This dish will work well with a variety of poultry cuts, so feel free to use your favorite boneless, skinless cut of chicken or turkey. If you do change the type of meat used in the recipe it will most likely change the time it needs to cook. To ensure your dish is done, use a meat thermometer and cook to 165˚F
Ingredients:
2 lbs chicken breasts boneless, skinless
1 cup black beans rinsed and drained
1 cup corn - see notes
1 small can diced green chiles
1/2 red bell pepper diced
1/4 cup cilantro chopped
1 cup colby jack cheese shredded
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Instructions:
1. Mix the garlic powder, cumin, salt and pepper and set aside.
2. Combine the corn, black beans, green chiles, red bell pepper, and chopped cilantro and mix well.
3. In a large casserole dish, lay the chicken breast flat in the baking dish. Sprinkle with seasonings, then spread the corn mixture evenly over it. Add cheese to top it off.
4. Bake uncovered at 375˚F for 40-50 minutes or until the chicken has an internal temperature of 160˚F. If the cheese starts to get too brown for your liking, loosely cover with foil for the remainder of the cook time.
Serve warm with rice, tortilla chips, a green salad ... whatever adds to your concept of this dish as a comfort food.
Notes:
1. As for the corn: it's okay to use fresh corn kernels, canned corn, or frozen corn.
2. If you don't want to use corn, a cup of green peas will work just as well. I used frozen green peas, thawed in the microwave for 1-1/2 minute, and drained.
3. It is okay to omit the cilantro, or substitute fresh flat leaf Italian parsley. It is also okay to sprinkle on some cilantro or parsley after the casserole is baked & just before serving.
4. Slicing up green onion (use both the green & white parts) and sprinkling the casserole after it's been removed from the oven is a nice added touch.