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Home > Recipes
Recipes from Pilgrim's Kitchen
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Southwestern Chicken Casserole
1989 Winning Taste Recipe Contest - First Place: Casserole
Karla Vaillancourt
Ingredients:
- 4 Pilgrim's Pride boneless chicken breasts
- 2 ounces olive oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (4 ounces) green chilies, chopped
- 1 can (14 ounces) plum tomatoes, drained and chopped
- 1 tablespoon red wine vinegar
- 4 teaspoons ground cumin
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon pepper
- Salt to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 4 ounces shredded Monterey Jack cheese
- 4 ounces shredded cheddar cheese
Directions:
In a large skillet, sauté chicken breasts in 1 ounce of the olive oil for 2 minutes each side; remove. Add remaining olive oil to skillet and sauté onions, garlic and green chilies. Cook, stirring occasionally until tender, about 5 minutes. Stir in tomatoes, red wine vinegar and all the seasonings. Cover and simmer about 5 minutes. Add black beans and cook 5 minutes more.
Layer chicken breasts in a medium casserole dish. Top with black bean mixture and sprinkle with cheeses. Cover with aluminum foil and bake in a preheated 350ºF oven for 30 minutes.
4 servings
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