Asils Chicken Tomato And Bean Casserole Recipes

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CHICKEN-BLACK BEAN CASSEROLE



Chicken-Black Bean Casserole image

Black beans, corn and green salsa with seasoned chicken strips are topped with shredded cheese and baked for a hearty and delicious one-dish meal.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 58m

Yield 5

Number Of Ingredients 8

1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup salsa verde
½ teaspoon ground cumin
½ teaspoon ground coriander
1 (22 ounce) package Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
1 ½ cups shredded Mexican cheese blend
½ cup crushed tortilla chips

Steps:

  • Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
  • Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 36.7 g, Cholesterol 144.7 mg, Fat 19.1 g, Fiber 7.8 g, Protein 55.3 g, SaturatedFat 10.6 g, Sodium 1156.2 mg, Sugar 4.3 g

CHICKEN BEAN CASSEROLE



Chicken Bean Casserole image

"I love to make this hearty casserole with crisp-tender green beans," writes Darlene Brenden of Salem, Oregon. "A perfect use for leftover chicken, it makes a satisfying meal."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 10

6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1-1/2 cups chicken broth
1/2 cup milk
1 to 2 teaspoons soy sauce
1/2 teaspoon salt
Dash pepper
2/3 cup shredded Parmesan cheese, divided
8 cups cut fresh green or wax beans, cooked and drained
2 cups cubed cooked chicken

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth, milk, soy sauce, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. , Stir in 1/3 cup Parmesan cheese until melted. Add beans and chicken; toss to coat;. , Transfer to a greased 2-qt. baking dish; sprinkle with the remaining cheese. Bake, uncovered, at 375° for 15-18 minutes or until golden brown.

Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 604mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.

CHICKEN STEW WITH TOMATOES AND WHITE BEANS



Chicken Stew with Tomatoes and White Beans image

Provided by Joy Smith

Categories     Soup/Stew     Bean     Chicken     Poultry     Tomato     Stew     Kid-Friendly     Back to School     Winter     Bon Appétit     Connecticut     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 11

4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained

Steps:

  • Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.

CHICKEN AND BLACK BEAN CASSEROLE



Chicken and Black Bean Casserole image

This can use leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.

Provided by KATERS0404

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
1 medium onion, sliced
2 chicken breasts, cut into 2 inch pieces
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) package black beans, cooked and drained
2 ounces green chile peppers, diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
½ cup uncooked white rice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 65.2 g, Cholesterol 51.2 mg, Fat 9.2 g, Fiber 10.8 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 328.9 mg, Sugar 7.1 g

CHICKEN CASSEROLE WITH TOMATOES AND LIMA (BROAD) BEANS



Chicken Casserole With Tomatoes and Lima (Broad) Beans image

We had this for dinner tonight - it was scrumptious. One of the things I like about this dish is that you can cook up a batch and stick it in the freezer for a night when you couldn't be bothered cooking. It's also quite low in fat.

Provided by oloschiavo

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 kg skinless chicken thigh, trimmed of fat and cut in half
1 large brown onion, finely sliced
2 stalks celery, chopped
2 teaspoons minced garlic
200 g button mushrooms, sliced
2 (400 g) cans diced tomatoes
1 chicken bouillon cube
1 cup frozen lima beans, thawed or 1 cup frozen broad bean, thawed and peeled
1/2 cup pitted black olives (preferably Kalamata) (optional)
1 tablespoon fresh thyme leave
cracked black pepper

Steps:

  • Preheat oven to 350°F.
  • Heat oil in pan over medium heat. Add chicken and cook 5 minutes, or until brown. Transfer chicken to casserole dish.
  • Add onion and celery to pan and cook 5 minutes, or until onion is soft.
  • Add mushrooms and garlic and cook 2 minutes, or until mushrooms soften.
  • Add tomatoes and bouillon. Bring to boil, then pour everything into the casserole dish.
  • Cover dish tightly and bake in oven for 35 minutes, or until chicken is tender.
  • Add lima (broad) beans, olives if using, and half the thyme, and cook another 10 minutes or so.
  • Season with pepper and remaining thyme, and serve with pasta or rice.

ASIL'S CHICKEN, TOMATO AND BEAN CASSEROLE



Asil's Chicken, Tomato and Bean Casserole image

This is a family favorite that I made up myself about two years ago. You can throw it together and feed the troops in no time at all.

Provided by asil2809

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 kg chicken thigh fillets
1 (500 g) can rosella tomato soup
1 (15 1/2 ounce) can kidney beans, drained
3 cups sliced green beans
1 large sliced onion
salt
pepper

Steps:

  • Place all ingredients into a large baking dish and mix well.
  • Cover dish with foil and cook for approximately 1 to 1 1/2 hours, depending on the thickness and size of the chicken fillets.
  • Serve with rice or mashed potato.

Nutrition Facts : Calories 534.3, Fat 14, SaturatedFat 3.6, Cholesterol 276.7, Sodium 966.7, Carbohydrate 28.2, Fiber 6.4, Sugar 9.9, Protein 71.9

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