|Servings||Prep Time||Cook Time|
|8||20 mins||30 mins|
|1.||Cook 1 cup of dry rice ahead of time (yields about 2 cups cooked). Open can of beans into colander, rinse and let drain.|
|2.||Brown chicken (or turkey) in non-stick skillet with a little cooking spray to stop from sticking.|
|3.||When browned, put in med-large mixing bowl. (You can put some of the chili powder, garlic, seasoned salt and pepper on the meat.)|
|4.||In same pan, spray with more cooking spray, add onion and cook until almost translucent, then add zucchini, mushrooms and frozen corn.|
|5.||Cook until tender. Add to bowl with meat.|
|6.||Also in bowl, add cooked rice, canned tomatoes, black beans, cilantro, and other seasonings.|
|7.||Mix well and put into casserole dish or small cake pan. Sprinkle cheese on top. Bake at 350 °F (175 °C) for 1/2 hour or until hot.|
|8.||Note: freezes well in containers or freezer bags.|
There are 231 calories in 1 serving of Mexican Chicken Casserole with Black Beans.
Calorie split: 9% fat, 59% carbs, 32% protein.
|Serving Size||1 serving|