Southwest black bean and corn casserole
This is actually one of my favorite things to eat on the planet. I cook it ALL the time... My family (including my really picky 2 year old daughter) love it. If you try it I can promise your family will too! it is so simple which completely adds to its appeal.
Yield: 8 Servings Ready in 1 hours
favorite of 6 people 1 people want to try
|1 poundboneless; skinless chicken breast halves, cubed|
|2 cans ofrotel (choose flavor based on spiciness preference|
|2 cancondensed cream of chicken soup|
|1 cupsour cream|
|2 cupsshredded cheddar cheese (or more based on taste)|
|1 cansweet kernel corn|
|1 canblack beans; rinsed and drained|
|1 to 2 prepared refrigerated pie crusts|
Southwest black bean and corn casserole Preparation
Preheat the oven to 400 degrees. Lightly coat the inside of an aluminum lasagna pan. Boil 3-4 large chicken breast in chicken broth or water (or brown in a pan). Drain the chicken and cut into cubes or shread. Add the rotel, soup, sour cream, cheddar, corn and beans and stir to combine. Spoon the chicken mixture into the prepared dish. Lay out the pie crusts side by side on a floured surface. Press the seams together to seal. Roll out the dough to a 14x10 inch rectangle. Lay the dough over the the top of the chicken mixture. Trim the dough overhang to 1 inch. Tuck in the dough edges. Cut several slits in the top of the crust. Bake the casserole about 40 minutes until the filling is bubbly and the crust is golden brown. Let the casserole stand a few minutes before serving.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Southwest black bean and corn casserole Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven