|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 223g||81%|
|Dietary Fiber 38g||137%|
|Total Sugars 64g|
|Vitamin C 94mg||472%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy chicken casserole is made with black beans, corn, salsa, and cheese. Use cheddar cheese or a Mexican blend of cheeses as a topping for the chicken, or try a taco-seasoned cheese. Use your favorite tomato salsa or try a combination of tomato salsa and salsa verde.
This is a quick and easy chicken bake; serve with rice for a hearty and healthy everyday family meal.
4 boneless, skinless chicken breasts
Kosher salt, to taste
Ground black pepper, to taste
1 (16-ounce)can black beans, drained and rinsed
1 (12 to 15-ounce) can corn kernels, drained
2 cups chunky salsa, divided
1 (4-ounce) can chopped green chile peppers, optional
1/4 cup chopped cilantro, divided
1 1/2 cups shredded Mexican cheese blend or a mixture of cheddar and Colby cheeses
Gather the ingredients.
Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with nonstick cooking spray.
Season chicken with salt and pepper.
Combine drained beans, corn, 1 cup salsa, chili peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
Arrange chicken over bean and corn mixture, then spoon remaining salsa over chicken. Sprinkle with remaining cilantro and top evenly with cheese.
Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until chicken is tender and juices run clear.