Chicken Black Beans & Rice Casserole

One of my rotisserie chicken recipes. Buying a rotisserie chicken is time and budget friendly. If you are looking for a healthier casserole option that does not use canned soups (not knocking them) and is packed with flavor check this one out. This dish is also Freezer Friendly!

Chicken Black Beans & Rice Casserole

Use a 9 x 13 casserole dish or two square dishes, to eat one now and freeze one for later.

Ingredients:

3 c. shredded cooked chicken

1 c. uncooked black rice

1 c. sliced zucchini *

8 oz. bella mushrooms, chopped

1/2 of sweet or red onion, chopped

Minced garlic clove 

1  15.5 oz. can black beans, rinsed & drained

1 t. cumin

1 t. adobo seasoning 

1/4 c. salsa (optional)

Splash Hot sauce (optional)

1/2 c. chicken stock, 1/4 c. reserved

1 c. shredded reduced-fat cheddar cheese

Toppings- plain Greek yogurt, salsa, avocado and green onions.

Cooking Instructions:

Preheat oven 350 degrees.

Cook black rice according to package, takes approximately 35 minutes. Ratio is one cup dry rice to two cups water.

Sauté chopped onion, mushrooms and minced garlic until translucent and soft. Combine chicken, cooked rice, mushroom and onion mixture, beans, zucchini, cumin, adobo, salsa, hot sauce and 1/4 cup of chicken stock in casserole dish. (At this point the casserole can be covered and frozen).

Bake for 30 minutes. If casserole is dry, add reserved chicken stock. Top with cheese and cook until cheese is melted. 

Add your choice of toppings.

Serenity Saver-

When in season (and cheaper) buy extra vegetables, blanch and freeze them to use in dishes throughout the year. I used frozen zucchini in the casserole that I sliced, blanched and froze at the end of the summer. 

Here is an affordable vacuum sealer I use. With a coupon, I received the vacuum sealer free with purchase of the vacuum bags. http://mobile.walmart.com/ip/Ziploc-Vacuum-Starter-Kit-1-kt/12443047