Green Chile Casserole

The first time I made this recipe was for a Mexican themed pot-luck dinner. After the party I told Hubby that I regretted it, because if I had known how good it was I wouldn’t have shared! This is delicious, pretty easy, filling, and went great with shredded lettuce and sour cream that was on hand at the party.


Green Chile Casserole

• 4 chicken breasts, trimmed of fat and cut to bite size pieces
• 1/2 tsp. cumin
• 2 c. black beans, drained and rinsed (You could just use 1 can, but I used a little extra since I had them on hand and because I wanted to make this casserole big for the party)
• 1 can reduced fat cream of chicken soup
• 1 can diced tomatoes
• 2 – 4 oz cans diced green chiles
• 1 c. minute rice
• 1/4 c. water
• 1/3 c. corn
• 1/3 c. chopped onion
• 3 Tbs. salsa
• 1/2 c. shredded cheddar cheese

Sprinkle chicken with cumin then saute with onion until cooked through. Scrape into a 13×9 in baking dish. Combine all other ingredients except cheese in the frying pan (can be divided if everything doesn’t fit), stir until well blended and bring to a boil. Carefully add sauce mixture to baking dish and stir until blended with chicken. Bake at 350 degrees for 30 minutes. Top with shredded cheese, allowing cheese to melt before serving.

Is a meal in itself, but goes great with shredded lettuce, sour cream, and tortilla chips too.