Ingredients and Weight: - Boneless, skinless chicken breasts: 2 lbs (900g) - Black beans (canned or cooked): 15oz (425g) - Corn (canned or frozen): 15oz (425g) - Bell pepper (green or red), diced: 1 medium - Onion, chopped: 1 medium - Salsa: 1 cup (240ml) - Chicken broth: 1 cup (240ml) - Shredded cheddar cheese: 1 cup (100g) - Shredded Monterey Jack cheese: 1 cup (100g)
Preparation Time: 20 minutes Cooking Time: 30-35 minutes Difficulty Level: 2 (Easy-Moderate)
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. Season chicken breasts with salt and pepper. 3. In a skillet, cook chicken breasts over medium heat until browned on both sides. 4. Remove chicken from skillet and shred or cut into bite-sized pieces. 5. Add chopped onion and bell pepper to the skillet and cook until softened. 6. Stir in shredded chicken, black beans, corn, salsa, and chicken broth. 7. Bring to a simmer and cook for 5-7 minutes, or until heated through. 8. Transfer mixture to a 9x13 inch (23x33 cm) baking dish. 9. Top with shredded cheese and bake for 10-15 minutes, or until cheese is melted and bubbly.
Nutritional Information: - Per serving (1/8 of casserole): - Calories: 350 - Fat: 15g - Protein: 30g - Carbohydrates: 35g
Dish Characteristics: - Comforting and flavorful Mexican-inspired dish. - Rich and cheesy with tender chicken and beans. - Easy to prepare and perfect for a crowd.
User Comments: - "This casserole was a huge hit at our dinner party. It's so cheesy and delicious." - "I love that it's a one-pan meal, making cleanup a breeze." - "The flavors are amazing and the chicken is cooked perfectly."
Special Precautions and Tips: - Use any type of salsa you prefer, from mild to spicy. - Add other vegetables to your liking, such as zucchini, carrots, or jalapeños. - Serve with rice or tortillas for a complete meal.