Chicken and Black Bean Casserole
This recipe uses the leftover chicken and potatoes from yesterday's roasted chicken recipe.
Slice up potatoes and place them in the bottom of a casserole dish. (You may want to put a bit of oil or non-stick spray in the bottom to ease clean up.)
In a separate bowl add:
cooked chicken, chopped up into bite sized pieces (I had about 1.5 cups leftover)
one tomato chopped up into bite sized pieces
1 can of black beans, drained and rinsed (important to rinse to get rid of the sodium)
1/3 cup of salsa - or more if you like salsa
3/4 cup of frozen corn (or can of corn) - optional
Mix these ingredients together and pour over the potatoes
Top with grated cheddar cheese
Bake at 350 for 25 minutes or until heated through.
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