Black Bean Casserole
Easy Chicken & Black Bean Casserole is the perfect healthy comfort food for chilly evenings! 
Ingredients
- 1 (15.5 ounce) can no salt black beans rinsed and drained
- 1 cup shredded, cooked chicken breast
- 4 large green onions sliced
- 1 cup salsa
- 3/4 cup diced tomatoes
- 1 1/2 tsp ground cumin
- 3/4 cup shredded, reduced fat Mexican blend cheese divided
- 2 (7 inch) corn tortillas torn into small pieces
- 1/4 cup chopped cilantro
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Instructions
- Heat oven to 375 degrees F.
- Place beans in large bowl; partially mash with potato masher.
- Add chicken, green onions, salsa, tomato and cumin; mix well.
- Spoon 1 1/3 cups mixture into 9-inch round glass baking dish; top with 1/2 cup cheese.
- Arrange 1/2 of tortillas over mixture.
- Repeat layering with 1 1/3 cups bean mixture, remaining tortillas.
- Cover dish with foil and bake 30 minutes or until heated through. Remove from oven, uncover and top with remaining 1/4 cup cheese.
- Return to oven and continue to bake 5 minutes or until cheese is melted.
- Remove from oven and top with cilantro.
Recipe Notes
Bethany’s Skillet Chicken and Rice Casserole
Breakfast Casserole
https://www.youtube.com/watch?v=AryWJImcS_g
Ingredients
- 8 slices wheat bread with crusts cut off
- 4 ounces extra lean Canadian bacon
- 1 1/4 cup fat free egg substitute
- 2 cups fat free half and half
- 1 1/2 cups shredded cheddar cheese reduced fat
- 1 tablespoons Italian herb blend no salt added
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Instructions
- Preheat oven to 350 degrees.
- Spray casserole dish (9x13) with cooking spray.
- After crust is cut off bread, tear into bite size pieces and place in bottom of casserole dish.
- Beat eggs and then add all other ingredients (reserving 1/2 cup cheese to top of casserole) mixing well.
- Pour on top of bread mixture and top with remaining cheese.
- Optional seasonings: pepper, jalapeno peppers, crushed red pepper.
- Let set in the refrigerator for at least 30 minutes. Bake for 35 minutes.
Recipe Notes
Chicken and Spinach Lasagna
This is a fun twist on an Italian classic, our Chicken and Spinach Lasagna is a healthy and light way to satisfy your craving for lasagna.
Ingredients
- 3 boneless, skinless chicken breasts
- 1/4 tsp black pepper
- 1/2 cup Parmesan cheese low sodium
- 1/3 cup onion chopped
- 8 oz sour cream fat free
- 1 cup 1% Milk
- 10 oz frozen spinach thawed and drained
- 2 10.75 oz cans cream of chicken soup reduced sodium
- 16 oz whole wheat pasta noodles parboiled
- 1 cup shredded mozzarella cheese fat free
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Instructions
- Preheat oven to 350 degrees Fahrenheit; spray a 9x13 inch baking pan with cooking spray.
- Poach chicken breasts in water until done. Drain and cut into bite size pieces and place in a large mixing bowl.
- Add parmesan cheese, onion, sour cream, milk, spinach, pepper and cream of chicken soup to the chicken and mix well.
- Place 3 parboiled noodles in bottom of the pan. Spoon 1/3 of the chicken mixture on top. Sprinkle with 1/3 of mozzarella cheese. Repeat layers.
- Bake for 30 to 45 minutes or until mixture begins to bubble. Let rest 10 minutes before cutting.
Recipe Notes
