Tex-Mex Chicken Casserole



Tex-Mex Chicken Casserole

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6 boneless, skinless chicken thighs

1 green pepper, diced

1 can black beans, rinsed and drained

½ cup long grain white rice

2 tbsp flour

2 tbsp chili powder

2 tsp dried oregano leaves

1 tsp ground cumin

½ tsp salt

½ cup salsa

1 cup chicken stock

1 cup milk

1 cup grated cheddar

¼ cup chopped cilantro


  1. Preheat the oven to 375F and spray an 8”x11” baking dish with non-stick cooking spray.
  2. Mix together the chicken, green pepper, black beans, rice, flour, chili powder, oregano, cumin and salt in a mixing bowl.
  3. Pour the salsa, chicken stock and milk into the chicken mixture and stir to combine.
  4. Transfer the mixture to the prepared baking dish and cook on the middle rack of the oven for 60min.
  5. Scatter the grated cheese over the cooked casserole and cook for another 5min until the cheese is melted and bubbly.  Garnish with cilantro.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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  1. Ines Pelechaty

    Love your recipes. Lifesavers

  2. Anne

    Great ideas!

  3. Margie Uurainen

    Excited to discover new ideas for dinner!

  4. Gay Carr

    Every thing looks delicious!


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