Tex-Mex Chicken Casserole

RECIPES1 comment

Serves 4


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.


1 Comment

  1. Ines Pelechaty

    Love your recipes. Lifesavers


Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This