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Baked Southwest Chicken Casserole

Baked Southwest Chicken Casserole

INGREDIENTS

2 pounds boneless chicken breasts, skinless
Rinse and dry 1 cup black beans
1 cup corn see Note
1 jar of diced green chili
1/2 diced red pepper
1/4 cup chopped cilantro
1 cup colby jack cheese grated
1/2 teaspoon garlic powder
1/4 tsp caraway seeds
1/4 tsp salt
1/4 tsp pepper

INSTRUCTIONS

Combine the garlic powder, cumin, salt and pepper and set aside.
Combine corn, black beans, green chili, red pepper and chopped cilantro and mix well.
In a large saucepan, put the chicken breast in a baking dish. Sprinkle with seasonings, then evenly distribute the corn mixture over it. Add cheese to complete this.
Bake without lid at 375 ° F for 40-50 minutes or until the internal temperature of the chicken is 160° F. If the cheese starts to get too brown to your taste, lightly cover with foil for the remaining cooking time.
Serve warm and enjoy!

RECIPE NOTES:

You can cut the chicken in half, chunks, or use chicken slices instead of full chicken breasts to ease the feed. You can also use various pieces of boneless and skinless chicken, such as thighs or wings, however, if the meat is changed, the cooking time may change.
Freshly prepared corn, thawed frozen corn, or dried canned corn can be used in this recipe.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.

Nutrition facts based on my best recipe score may not be accurate depending on which brands you use or what changes you make to the recipe. I recommend using a nutrition calculator with the exact grades and measurements that you use for the most accurate calculation.

This article is adapted from this site.

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