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Chicken and Black Bean Casserole Yummy


what you’ll need 

2/3 cup brown rice
1 cup vegetable broth (chicken broth also will work)
1 tablespoon olive oil
1/3 cup diced onion
3 medium zucchini  thinly sliced
3 cooked skinless boneless chicken breast halves  chopped
1/2 cup sliced mushrooms (optional)
1/2 teaspoon cumin
salt to taste
ground cayenne pepper to taste
1 (16 ounce) can black beans rinsed and drained
1 (5 ounce) can diced green chile peppers  drained
1-3 cups shredded cheddar cheese depending on how much cheese you like

how to make It 

mix the rice and vegetable broth in a pot and bring to a boil reduce heat to low cover and simmer 40 minutes or until rice is tender
preheat oven to 340 degrees lightly grease a large 10×12 casserole dish
heat the olive oil in a skillet over medium heat and cook the onion until tender mix in the zucchini chicken and mushrooms season with cumin salt and ground cayenne pepper cook and stir until zucchini is lightly browned and chicken is heated through

in large bowl mix the cooked rice  onion zucchini  chicken  mushrooms  beans  chiles and 1/2 the cheese transfer to the prepared casserole dish and sprinkle with remaining cheese
cover casserole loosely with foil and bake 35 minutes in the preheated oven uncover and continue baking 15 minutes or until bubbly and lightly browned

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