Two Cup Chicken Casserole Recipe
Ingredients
| Red beans | 2 Cup (16 tbs), drained, rinsed | |
| Hominy | 2 Cup (16 tbs), drained, rinsed | |
| Frozen corn | 2 Cup (16 tbs), thawed | |
| 2 cups chopped drained, canned plum tomatoes | ||
| Olive oil | 2 Tablespoon | |
| 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch cubes | ||
| 2 tablespoons canned chipotle peppers packed in adobe sauce | ||
| Salt | To Taste | |
| Asian pear | 1/2 | |
| Cilantro leaves | 1/2 Cup (16 tbs) | |
| Small wedge of red onion | ||
Directions
1. Preheat the oven to 400 °F.
2. Combine the red beans, hominy, corn, tomatoes, oil, chicken, and chipotle peppers in a mixing bowl. Transfer the mixture to a 2-quart baking pan and season with salt to taste. Cover and bake until the chicken is cooked through and the other ingredients are hot, 30 minutes.
3. While this is cooking, peel and dice the Asian pear (you need 1/2 cup), chop the cilantro, and mince enough red onion to give 2 tablespoons. Combine these ingredients in a mixing bowl and set aside in the refrigerator.
4. Serve portions of the casserole in deep bowls, topped with sour cream, if you like, and the Asian pear salsa.
2. Combine the red beans, hominy, corn, tomatoes, oil, chicken, and chipotle peppers in a mixing bowl. Transfer the mixture to a 2-quart baking pan and season with salt to taste. Cover and bake until the chicken is cooked through and the other ingredients are hot, 30 minutes.
3. While this is cooking, peel and dice the Asian pear (you need 1/2 cup), chop the cilantro, and mince enough red onion to give 2 tablespoons. Combine these ingredients in a mixing bowl and set aside in the refrigerator.
4. Serve portions of the casserole in deep bowls, topped with sour cream, if you like, and the Asian pear salsa.
Chef
