Name: Chicken & Black Bean Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 190 min
Ingredients: 750 grams chicken breast (boneless, skinless, (1½ lb)); ⅔ cup lime juice; ⅓ cup olive oil; 2 teaspoons salt (divided); 2 teaspoons garlic powder (divided); ½ teaspoon black pepper; 4 cups cooked rice; 2 cans black beans (undrained, (400 g / 14 oz each)); 1 can corn (drained, (425 g / 15 oz)); 1 can diced tomatoes (drained, (565 g / 20 oz)); 1 cup fresh cilantro leaves (chopped); 1 teaspoon onion powder; 1 teaspoon ground cumin; 1 teaspoon chili powder

Chicken & Black Bean Casserole

Just a Pinch Recipe Club, Terri Opgenorth, United States.

This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble, and delicious!

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Prep Time 30

Cook Time 40

Passive Time 2

Total Time 3 10

Course Main Dish

Cuisine American

Servings servings

Equipment

1 Baking Pan (9x13 inch)

Ingredients

750 grams chicken breast, boneless, skinless, (1½ lb)
⅔ cup lime juice
⅓ cup olive oil
2 teaspoons salt, divided
2 teaspoons garlic powder, divided
½ teaspoon black pepper
4 cups cooked rice
2 cans black beans, undrained, (400 g / 14 oz each)
1 can corn, drained, (425 g / 15 oz)
1 can diced tomatoes, drained, (565 g / 20 oz)
1 cup fresh cilantro leaves, chopped
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chili powder

Instructions

Cut the chicken breasts into bite size pieces and add to a mixing bowl.
To the chicken, add the lime juice, olive oil, black pepper, and 1 teaspoon of each, salt and garlic powder. Mix into the chicken. Cover and place in the fridge to marinate for at least 2 hours or even overnight.
After 2 hours, to another mixing bowl, add the rice, undrained beans, drained corn, drained diced tomatoes, cilantro, onion powder, chili powder, cumin, and the remaining 1 teaspoon of each, salt and garlic powder. Mix together. Photo taken right before I added the corn.
Take the chicken out from the fridge and remove the cover. Heat a large non stick pan on medium heat, and pour the chicken and marinade into the pan. Simmer until the chicken turns white, stirring often.
Preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
Now if you are like me and underestimate the size of a mixing bowl, go ahead and transfer the rice and beans mixture to a larger mixing bowl, or as I did, I used a large pot. Now pour the cooked chicken and the liquid, into the pot, mix together.
Carefully pour the mixture into the baking pan and spread out evenly. This is a quite wet mixture but will thicken as it bakes.
Bake for 40 minutes uncovered. Remove from the oven and let rest for 5 minutes.
Serve and enjoy.