Mexican Chicken Casserole with Black Beans

Ingredients

• 1/4 tsp seasoned saltNutrition
• 1 cup cilantroNutrition
• 1 cup dry short grain brown riceNutrition
• 1/2 cup tomatoes with jalapenos, cannedNutrition
• 1 oz rice cheese mozzarella styleNutrition
• 12 oz black beansNutrition
• 1 lb ground chicken breastNutrition
• 2 tbsps chili powderNutrition
• 1 tbsp garlic powderNutrition
• 1 tbsp black pepperNutrition
• 1 cup mushrooms, slicedNutrition
• 1/2 cup zucchini & yellow squash. slicedNutrition
• 4 oz sweet yellow cornNutrition
• 4 oz sweet onionNutrition
• 1/2 cup summer squash, slicedNutrition

Directions

1. 1Cook 1 cup of dry rice ahead of time (yields about 2 cups cooked). Open can of beans into colander, rinse and let drain.
2. 2Brown chicken (or turkey) in non-stick skillet with a little cooking spray to stop from sticking.
3. 3When browned, put in med-large mixing bowl. (You can put some of the chili powder, garlic, seasoned salt and pepper on the meat.)
4. 4In same pan, spray with more cooking spray, add onion and cook until almost translucent, then add zucchini, mushrooms and frozen corn.
5. 5Cook until tender. Add to bowl with meat.
6. 6Also in bowl, add cooked rice, canned tomatoes, black beans, cilantro, and other seasonings.
7. 7Mix well and put into casserole dish or small cake pan. Sprinkle cheese on top. Bake at 350 °F (175 °C) for 1/2 hour or until hot.
8. 8Note: freezes well in containers or freezer bags.

Nutrition per serving

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