Southwest Black Bean and Corn Casserole
This is actually one of my favorite things to eat on the planet. I cook it all the time. My family including my really picky 2-year-old daughter love it. If you try it I can promise your family will too It is so simple which completely adds to its appeal.
This is actually one of my favorite things to eat on the planet. I cook it all the time. My family including my really picky 2-year-old daughter love it. If you try it I can promise your family will too It is so simple which completely adds to its appeal.
- 1 cup sour cream
- 1 pound boneless skinless chicken breast halves, cubed
- 2 cans of rotel (choose flavor based on spiciness preference
- 2 can condensed cream of chicken soup
- 2 cups shredded cheddar cheese (or more based on taste)
- 1 can sweet kernel corn
- 1 can black beans rinsed and drained
- 1 to 2 prepared refrigerated pie crusts
- Carbohydrate 17.6852286591734 g
- Cholesterol 47.9483819697031 mg
- Fat 9.71207937929577 g
- Fiber 4.14000005722046 g
- Protein 20.4742446858804 g
- Saturated Fat 3.87858193590672 g
- Serving Size 1 1 Serving (249g)
- Sodium 879.31050778051 mg
- Sugar 13.545228601953 g
- Trans Fat 1.35232430600268 g
- Calories 242 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Lightly coat the inside of an aluminum lasagna pan.
- Boil 3-4 large chicken breast in chicken broth or water (or brown in a pan).
- Drain the chicken and cut into cubes or shread.
- Add the rotel, soup, sour cream, cheddar, corn and beans and stir to combine.
- Spoon the chicken mixture into the prepared dish.
- Lay out the pie crusts side by side on a floured surface.
- Press the seams together to seal.
- Roll out the dough to a 14x10 inch rectangle.
- Lay the dough over the the top of the chicken mixture.
- Trim the dough overhang to 1 inch.
- Tuck in the dough edges.
- Cut several slits in the top of the crust.
- Bake the casserole about 40 minutes until the filling is bubbly and the crust is golden brown.
- Let the casserole stand a few minutes before serving.
Canned condensed cream of chicken soup acts as the structural foundation for this hearty bake, binding starch and moisture into a cohesive sauce that prevents the poultry from drying out during extended oven exposure. Mastering this style of double-crust casserole requires careful attention to visual cues rather than relying solely on internal probes.
- Bake at 400 degrees Fahrenheit for approximately 40 minutes until the pastry turns a deep golden brown and juices bubble actively through the ventilation slits.
- Roll the combined pie dough to a precise 14x10 inch rectangle to ensure sufficient overhang for tucking and sealing edges against the lasagna pan.
- Rinse canned black beans thoroughly under cold running water before mixing to remove excess starch that might otherwise discolor the surrounding sauce.
- Assemble this dish up to 24 hours in advance, cover tightly with foil, and refrigerate before baking; add 10 extra minutes to the initial cooking time if transferring directly from a chilled environment.
Allow the finished bake to rest for five minutes before slicing to let the starches set properly. Leftovers keep safely in an airtight container in the refrigerator for up to three days.
