Black Bean Chicken Casserole
Dig into the ultimate comfort food with this hearty Black Bean Chicken Casserole, a crowd-pleasing dish bursting with bold Tex-Mex flavors! Tender shredded chicken is combined with wholesome black beans, sweet corn, juicy diced tomatoes with green chilies, and perfectly cooked rice, all seasoned with zesty taco spices and creamy sour cream. Every bite is loaded with layers of ooey-gooey melted cheddar and Monterey Jack cheese, baked to bubbly perfection in just under an hour. This easy-to-make casserole is ideal for busy weeknights or meal prep, serving up to six with minimal effort. Garnish with fresh cilantro for a bright, herbaceous finish, and pair with a side of tortilla chips or a crisp green salad for the perfect dinner. It’s a one-pan wonder you’ll return to again and again!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 can (15 ounces) Corn kernels, drained
- 1 can (10 ounces) Diced tomatoes with green chilies
- 2 cups Cooked white or brown rice
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Sour cream
- 1 packet (1 ounce) Taco seasoning
- 2 teaspoons Minced garlic
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with non-stick cooking spray or a little olive oil.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and season with salt and black pepper. Cook for 5–6 minutes per side or until golden brown and fully cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside to cool slightly.
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.
In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, cooked rice, sour cream, taco seasoning, and minced garlic. Mix until all ingredients are evenly combined.
Spread half of the chicken mixture into the prepared casserole dish. Sprinkle half of the shredded cheddar and Monterey Jack cheese mixture evenly over the top.
Add the remaining chicken mixture as the next layer, followed by the remaining cheese on top.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is fully melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped cilantro if desired.
Serve warm and enjoy your Black Bean Chicken Casserole!
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
