Southwestern Chicken Casserole
8 portions
55mIt may not look like much, but if you're looking to put a reasonably balanced and healthy meal on the table with minimal effort, this casserole can't be beat.
What you will need
1 lb Boneless Skinless Chicken Breast
1/2 tsp Salt
1 lb Frozen Corn
8 oz. shredded Cheddar
1 lb Frozen Quinoa
15 oz. Enchilada Sauce
15 oz. Black Beans
4 oz. diced Green Chilies
(Nutritional facts 191 calories, 10.7 g fat, 18.02 g carbohydrates, 5.89 g protein, 23 mg cholesterol, 458 mg sodium)How to cook
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Preheat oven to 450°F
Preheat oven to 450°F.
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Slice the chicken into thin strips. Bundle the strips together and slice into small cubes.
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Place the diced chicken in a large mixing bowl.
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Add the salt.
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Add the frozen corn.
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Add the shredded cheddar, reserving about 1/2 cup for topping later.
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Add the frozen quinoa.
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Add the enchilada sauce.
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Add the black beans.
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Add the green chilies.
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Turn the mix over with a spatula repeatedly until well mixed.
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Spread it out in a standard 9" x 13" casserole dish.
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Sprinkle the remaining shredded cheddar over the top.
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Toss it in the oven for 50 minutes. The cheese on top should be dried and almost crispy. The internal temperature at the center should be around 170°F.
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