Mexican

Black Bean and Chicken Casserole is for Dinner.

Black Bean and Chicken Casserole takes 15 minutes to prepare.

Black Bean and Chicken Casserole takes 20 minutes to cook.

Black Bean and Chicken Casserole makes 4 servings.

The ingredients for Black Bean and Chicken Casserole are:

1 Can of Chunk Chicken Breast
1 Can of Whole Black Beans
1 Can of Rotel Original
1 Can Tomatoe Soup
1 Cup Salsa Verde
4 Flour Tortilla's
4 oz. Queso Quesidilla cheese

Here is how you make Black Bean and Chicken Casserole:

Drain can chicken and beans. Mix in pan over low heat with Rotel (not drained). In saucepan mix tomatoe soup with 1-cup Salsa Verde. Once all is heated, place spoonful of tomatoe/verde mixture in bottom of 6X9 pan. Half flour tortillas, place 4 halves on mixture. Drain chicken, black bean and rotel mixture and spoon on top of tortilla havles. Top with tomatoe/verde mixture reserving half for top. Layer of the cheese. Then place reaming 4 tortilla havles. Cover with reamining tomatoe/verde sauce and cheese. Heat in oven on 350 degrees for 20 minutes. Remove and allow to cool for 10 minutes before serving.Serving Size:?Makes 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user ROX0620.

The nutritional information for Black Bean and Chicken Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 464.4

• Total Fat: 10.2 g
• Cholesterol: 72.5 mg
• Sodium: 2,323.1 mg
• Total Carbs: 62.1 g
• Dietary Fiber: 10.8 g
• Protein: 21.1 g

Black Bean and Chicken Casserole is Mexican cuisine.