Black Bean-and-Chicken Cornbread Casserole

Southern Living
Makes 6 to 8 servings


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1 pound skinned and boned chicken breasts, chopped
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
4 (15.5-oz.) cans black beans, rinsed and drained
1 (14.5-oz.) can diced tomatoes with zesty green chiles, drained
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1 (8-oz.) package shredded Mexican four-cheese blend
1 cup buttermilk
1 cup self-rising white cornmeal mix


Prep: 20 Minutes
Cook: 10 Minutes
Bake: 25 Minutes

1. Preheat oven to 425°. Brown chicken in a large skillet over medium heat, stirring often, 7 minutes or until chicken is no longer pink. Add onion and bell pepper, and sauté 3 minutes or until vegetables are tender. Drain. Stir in beans, tomatoes, cilantro, and salt.

2. Pour chicken mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 1/2 cups cheese. Stir together buttermilk and cornmeal mix, and spoon over cheese; sprinkle with remaining 1/2 cup cheese.

3. Bake at 425° for 25 to 30 minutes or until browned.

Created date

July 2009