I was cooking dinner for Rob, myself and a friend last night, and really wanted to make something that included chicken, black beans and cheese - without it being too creamy.
I googled the three ingredients I wanted to include and came up with this recipe for Black Bean, Cheese and Chicken Casserole. Perfect, right? Besides, I do love a good casserole.
I didn't differ much from the recipe, other than I sliced the chicken and cooked it in a skillet on the stovetop. I seasoned it with a bit of seasoned salt before I added the black beans and corn. Instead of a can of corn, I used a thawed bag of frozen corn. (I don't often cook corn, but it was good in this recipe.)
Also, I used a can of tomatoes and chilis instead of salsa. When I make this again (and I will, because it was so easy and good), I'll use two cans. I love tomatoes and wished there were more in last night's dinner. And I used shredded Mexican cheese.
I'm sharing this recipe because, for us, this was an easy, tasty, filling weeknight dinner, with plenty left over for lunch today. For me, that's a winner.
Photo from this Flickr page.