Skinny Mexican Chicken Casserole

Chicken breast, black beans, green chile peppers, and a Mexican cheese blend is easily thrown together and baked for a casserole dish that's perfect for a weeknight dinner.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 274 Calories

Ingredients

• 1 cup salsa
• 2 teaspoons ground cumin
• 2 (15 ounce) cans black beans, rinsed and drained
• cooking spray
• 2 pounds skinless, boneless chicken breasts
• 3 cups fat-free sour cream
• 2 cups shredded reduced-fat Mexican blend cheese, divided
• 1 (8 ounce) can chopped green chilies
• 0.5 teaspoon ground black pepper

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.

Step 2

Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.

Step 3

Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.

Step 4

Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.