Latest Menu Blend Chicken and Black Bean Casserole

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Chicken and Black Bean Casserole

"This can use leftover chicken or chook breasts. I usually make it the day after we've got roast chicken. The recipe calls for baking, but the elements can also be added to a sluggish 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 fowl breasts, reduce into 2 inch portions
1 (16 ounce) can stewed tomatoes, undrained
1 (eight ounce) package deal black beans, cooked and drained
2 ounces green chile peppers, diced
2 tablespoons chopped fresh cilantro
1 tablespoon floor cumin
half cup raw white rice

Instructions :

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

Preheat oven to 350 stages F (one hundred seventy five degrees C).
Heat butter in a massive skillet over medium warmth. Stir in onions, and prepare dinner until tender and translucent. Stir in hen; cook dinner until golden on all sides. Pour onions and bird into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
Bake in preheated oven for forty five minutes.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, prepare dinner it calmly, and make clean-up simpler.

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