Healthy Meals Monday: Chicken and Black Bean Casserole Recipe

This Chicken and Black Bean Casserole is so easy to make and full of flavor. Just because it says healthy in the title, don't be scared. This healthy dish has the most amazing flavor, and takes minutes to throw together.

Don’t be turned off by this just because it is says healthy in the title. I promise that it is yummy, and your pickiest eaters will love it as well.
I was looking for a yet another recipe to use up the last of my garden’s zucchini and came across this one from All Recipes.
I changed it around a little bit and it ended up being a meal that my family loved.
I love that it is loaded with veggies and beans and still has great flavor. I also put a little bit of fat free sour cream and salsa on top of my mine and thought it was delicious.

what could i serve with this recipe?

By the time I am finished making the main dish, I am almost exhausted. I don’t even want to have to think about side dishes. However, we do have a few simple recommendations for you.

They would taste amazing with this chicken, and pair perfectly. Here is what we recommend:

Lemon Zoodles: You could serve these as a side dish, or even serve the chicken over it. They would both be delicious.

Easy Southwest Salad: This is one of my favorite salads, because it’s easy to throw together and has so much delicious flavor to it.

-Creamed Corn: Our Slow Cooker Creamed Corn is a dinner staple. It goes with just about anything.

what could i make with the leftovers?

If you are like me, you have to be tricky with leftovers, because the kids will know that it’s leftovers and won’t eat them.

Am I the only one with this problem? If you do have leftovers (which you might not because it’s so yummy) here are a few ideas, on what you could make with this:

-Burrito Filling
-Enchilada Filling
-Serve Over Salad
-Serve as Tacos
-Put in Soup (It would be delicious in our White Chicken Chili)

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looking for another healthy dish you could meal prep? watch here:

Did you know we have a Youtube Channel? We created it just for you. We wanted to show you how simple and delicious our recipes are.

We take you through each recipe, step by step, and show you exactly how to make it. We answer all your questions, and help you get the recipe, perfect, each and every time you make it.

If you are looking for more simple and delicious recipes, head over to our channel and check them out.

This Chicken and Black Bean Casserole is great for meal prepping, but you might also want to check out our channel for other meal prep ideas.

I love meal prepping and these Healthy Teriyaki Chicken Bowls, make the perfect meal. They save well, and taste amazing. You will love how simple and delicious these are.

looking for more healthy recipes? here are a few of our favorite:

Frozen Chocolate and Peanut Butter Banana Bites
Garlic Lime Marinated Pork Chops
Easy and Delicious Fruit Dip
Chipotle Chicken Tostada Bites
Low Fat Turkey Bacon Wrap

Serves: 8

Healthy Meals Monday: Chicken and Black Bean Casserole Recipe

This recipe is loaded with veggies and beans and still has great flavor. I also put a little bit of fat free sour cream and salsa on top of my mine and thought it was delicious.

15 minPrep Time

1 hr, 25 Cook Time

1 hr, 40 Total Time

Save RecipeSave Recipe

Ingredients

  • 2/3 cup brown rice
  • 1 cup vegetable broth (chicken broth also will work)
  • 1 tablespoon olive oil
  • 1/3 cup diced onion
  • 2 medium zucchini, thinly sliced
  • 2 cooked skinless boneless chicken breast halves, chopped
  • 1/2 cup sliced mushrooms (optional)
  • 1/2 teaspoon cumin
  • salt to taste
  • ground cayenne pepper to taste
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (4 ounce) can diced green chile peppers, drained
  • 1-2 cups shredded Cheddar cheese-depending on how much cheese you like (Swiss cheese and Monterey Jack cheese would also work well!)

Instructions

  1. Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
  2. Preheat oven to 350 degrees. Lightly grease a large 9×13? casserole dish.
  3. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
  4. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
  5. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
  6. This would also make a great vegetarian dish- just omit the chicken!

Nutrition

Calories

547 cal

Fat

11 g

Carbs

71 g

Protein

37 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
121
https://www.sixsistersstuff.com/recipe/healthy-meals-monday-chicken-and-black/

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Comment on this Recipe

46 Responses to “Healthy Meals Monday: Chicken and Black Bean Casserole Recipe”

  1. I absolutely loved this recipe! Added some corn in as well, and instead of frying the chicken I baked it in the oven in whole chicken breasts, then cut it up and put it in. It made the chicken much more tender...absolutely delicious! I made it for my cooking group and they all raved about it! We all agreed that with the beans and veggies the chicken wasn't even really necessary...Couldn't find any black beans in Australia so I used red kidney beans - just as delicious! Also, definitely didn't need to bake it for half an hour...we did it for about 10 minutes or until the cheese was nice and gooey. YUM! Thank you!
  2. heather
    Oh my it is in the oven now. Can't wait! I switched it up a little omitted the cheese and zucchini. I didn't have black beans used red kindney beans, added diced tomatoes with green chilies, and corn. Oh yeah and garlic because I use it in everything.
  3. I used 8 ounces of fresh mushrooms sliced and sauteed and two fresh hot chili peppers from my garden sauteed with the onions, using coconut oil; then omitted the green chilies. I also used chicken broth to cook the brown rice and decided to add a can of cream of mushroom soup. It was very yummy and such good favor.
  4. Sandra L.
    Here were my changes to the recipe to use what I had on hand: 2 cups chicken broth with equal amount of instant rice cooked together. also added 1 can ranch style beans and about 1/3 to 1/2 cup shredded carrots. A definite hit with my family! woo-hoo!!
  5. Sally morgan
    I wish you had included how much chicken in cup measurement. Breasts vary in size. Also, make suggestions on how much cayenne pepper to use. I enjoyed the dish but would spice it up more next time. I would also recommend not adding chicken until zucchini is browned .

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