Mexican

Chicken and Polenta Casserole is for Dinner.

Chicken and Polenta Casserole takes 30 minutes to prepare.

Chicken and Polenta Casserole takes 60 minutes to cook.

Chicken and Polenta Casserole makes 9 servings.

The ingredients for Chicken and Polenta Casserole are:

1 Cup Yellow Cornmeal
3 cups water
1 tsp Salt
8 oz Zucchini, sliced
1 C Onion, chopped
1 C Green Bell Pepper, Chopped
1 tsp Olive Oil
1 lb boneless, skinless chicken breast, cut into 1' x 1/2 ' strips
1 14.5 oz can crushed tomatoes
1 15 oz can black beans, drained and rinsed
3/4 cup shredded cheddar, 2%

Here is how you make Chicken and Polenta Casserole:

Polenta:Heat water and salt to boiling,drop heat to low and whisk in cornmeal. Whisk approx. 3 minutes or until thick and smooth. Add in 1/4 cup cheese, mix well. Pour and spread this into a 9 x 13 casserole dish. Topping:Dice the onion and zuchinni and saute them in olive oil until fragrant and the onions are translucent/slightly brown. While this mixture is cooking, trim and slice chicken breasts into pieces. Remove the zucchini/onion mixture and add the chicken breast. Cook until no longer pink in the middle. Add the tomatoes, onions and peppers and simmer until slightly thickened (5-10 minutes)Assembly:Add the chicken/pepper/onion mix on top of the polenta, add black beans on top, sprinkle reserved 1/2 cup of cheese on top.Bake at 350 until cheese is brown ( approx. 30 minutes). Serving Size: 9 equal portionsNumber of Servings: 9Recipe submitted by SparkPeople user MFAB459.

The nutritional information for Chicken and Polenta Casserole is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 209.6

• Total Fat: 5.1 g
• Cholesterol: 35.6 mg
• Sodium: 419.9 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 5.2 g
• Protein: 18.3 g

Chicken and Polenta Casserole is Mexican cuisine.