Chicken and Black Bean Casserole
Chicken and Black Bean Casserole is a hearty casserole filled with brown rice, black beans, chicken, and veggies.
Servings: 6
Calories: 616kcal
Equipment
- Pyrex Easy Grab Glass Oblong Baking Dish with Red Plastic Lid (2-quart)
Ingredients
- 3 cups cooked brown rice
- 3 cups chopped summer squash
- 1 yellow onion diced
- 1 16-ounce can diced & fire roasted tomatoes
- 2 16-ounce cans black beans, drained and rinsed
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1 1/2 cups shredded monterey jack cheese divided
- 2 cups cooked chicken shredded
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees.
- Combine rice, squash, onion, tomatoes, black beans, 1 cup cheddar, 1 cup Monterey jack, chicken, cumin, cayenne, salt, and pepper.
- Pour the black bean casserole into a greased, 9x13 casserole. Sprinkle with the remaining 1/2 cup cheddar and 1/2 cup Monterey jack cheese.
- Bake uncovered for 45 minutes, until the squash is tender and the cheese is melted.
Notes
Making this meal vegetarian: I have successfully converted this meal to vegetarian by substituting the chicken broth for vegetable broth, omitting the chicken, and adding a third can of black beans.