Prep Time
20 Mins
Cook Time
10 Mins
Bake Time
25 Mins
Yield
Makes 6 to 8 servings

How to Make It

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

AndreaFuentes's Review

sharper521
December 04, 2010
Good! I modified, used chili pepper paste (didn't have bell peppers) and leftover rotisserie chicken, and Jiffy corn muffin mix. It came out really well and was a fun easy to use up the leftover chicken. I served it with green salad. I didn't need the full 25 minutes though it was ready in about 20.

Ambrey's Review

Ambrey
November 02, 2010
Good recipe, however, I had a few modifications: Used 3 large chicken breasts, 2 cans of black beans, one can of Mexicorn, no cilantro (forgot to get it at the store) and cooked for ~20 min

sharper521's Review

AndreaFuentes
October 19, 2009
Great and easy recipe. Used rotisserie chicken for extra flavor, husband and toddler loved it! This will be a new staple for sure!