Chicken Black Bean Salsa Corn Casserole Recipes

SALSA CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
• Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
• Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
• Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
• Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
• Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
• Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
• Serve, top with sour cream, cilantro, and corn chips, if desired.

CHICKEN-BLACK BEAN CASSEROLE

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.

CHICKEN CASSEROLE WITH BLACK BEANS, CORN, AND SALSA

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray.
• Season chicken with salt and pepper.
• Combine drained beans, corn, 1 cup of the salsa, chile 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.

CHICKEN BLACK BEAN SALSA CORN CASSEROLE

Steps:

• Set oven to 375 degrees Fahrenheit.
• In a large saucepan, saute diced onion in 1 tablespoon canola oil
• Add chicken, black beans salsa, corn, and tomatoes
• Stir until warmed
• Spoon 1/3 of the mixture into a 9 inch by 12 inch greased casserole dish
• Cover with tortilla pieces (may take 3 to 6 pieces depending on tortilla size)
• Sprinkle tortilla with Monterey Jack cheese
• Spread another 1/3 of chicken salsa black beans corn mixture over cheese. Cover with tortillas, and add sprinkle shredded cheese over this.
• Continue until all of the mixture, tortillas, and cheese have been used finishing with a final layer of chicken mixture covered with cheese.
• Bake at 375 for approximately 30 minutes or until cheese is nicely browned.
• Enjoy!

CHICKEN BAKE WITH BLACK BEANS AND SALSA

Steps:

• Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
• Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
• Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
• Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.

SALSA CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
• Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
• Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
• Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
• Top with green onions and serve.

BLACK BEAN CHICKEN CASSEROLE

Steps:

• Saute the onion, green pepper and garlic in oil until tender.
• Mix in the tomatoes, salsa, cumin, salt, oregano and pepper.
• Add beans and chicken and heat through.
• Spread a third of the mixture into a 13x 9 pan coated with cooking spray.
• Layer with four tortillas, a third of the chicken mixture and 1 cup cheese.
• Repeat with remaining tortillas and chicken mixture.
• Cover and bake at 350° for 25-30 minutes or until heated through.
• Uncover and sprinkle with remaining cheese.
• Bake 5-10 minutes longer or until cheese is melted.
• Serve with sour cream, green onions or olives if desired.

SOUTHWEST CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Sprinkle chicken breast generously with cumin and celery salt on both sides.
• Place chicken in microwave steam bag, and cook according to package directions, reserving any cooking liquid.
• Shred cooked chicken with two forks.
• Combine shredded chicken, black beans, corn, and 1/2 of one jar of salsa and reserved cooking liquid in a large bowl.
• Spread 1/2 of one jar of salsa into the bottom of two 13x9 baking dishes.
• Place aprox. 3-4 tablespoons of the chicken mixture in the center of each tortilla and roll up.
• Put each roll, seam side down, close together into baking dish.
• Top each dish with 1/2 of the remaining salsa.
• Sprinkle with cheese.
• Bake at 350 degrees for 15-20 minutes or until cheese is melted and dish is bubbly.