Salsa Chicken Casserole with Black Beans and Corn (Print-Friendly Version)
Cooked shredded chicken, salsa, beans and corn bake under Colby Jack cheese in this simple casserole. Drain the vegetables before mixing so the salsa supplies most of the sauce. Sour cream, guacamole and green onions go on after the hot center has been checked.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 -
4 cups cooked shredded chicken
02 -
2 cups salsa
03 -
15.25 oz canned corn, drained
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1 cup cooked canned black beans, rinsed and drained
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1/2 tsp garlic powder
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1 tsp salt
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1/2 tsp cumin
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1.5 cups Colby Jack cheese, shredded (or Mexican blend)
→ Garnish (optional)
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Sour cream
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Guacamole
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Green onions
# How to Make It:
01 -
Heat the oven to 350°F. Measure four cups of cooked shredded chicken into a large bowl.
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Drain the corn and rinse and drain the cooked canned black beans. Mix chicken, salsa, corn, beans, garlic powder and cumin until evenly combined.
03 -
Taste and add the listed salt only as needed. Spread into an oven-safe casserole dish with headroom and scatter Colby Jack evenly over the top.
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Bake about twenty to twenty-five minutes, continuing until the center reaches 165°F. Cover loosely if the cheese browns before the middle is hot. Rest briefly, then serve with sour cream, guacamole and green onions.
# Extra Suggestions:
01 -
No: the four cups are cooked shredded chicken.
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Drain the corn and rinsed canned black beans thoroughly.
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Use the listed Colby Jack or Mexican-style shredded blend.
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Taste the mixed cooked filling before baking.