Chicken and Black Bean Bake
- Prep Time: 15 min.
- Cook Time: -
- Serves: 8
Recipe Provided By: Pillsbury Bake-Off®
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Ingredients
- 1 (12 ounce) package bulk hot pork sausage
- 3/4 cup Pillsbury BEST(R) Self Rising Flour*
- 3 cups shredded Cheddar cheese
- 3 cups diced cooked chicken or turkey
- 1 1/2 cups Old El Paso(R) Thick 'n Chunky Salsa
- 1 (15 ounce) can Progresso(R) Black Beans, drained, rinsed
- 2 eggs
- 2 (4.5 ounce) cans Old El Paso(R) Chopped Green Chiles
- Old El Paso(R) Thick 'n Chunky Salsa
- Sour cream
- Fresh cilantro sprigs
Nutrition Info
Per Serving
- Calories: 490 kcal
- |
- Carbohydrates: 15 g
- |
- Dietary Fiber: 3 g
- |
- Fat: 31 g
- |
- Protein: 35 g
- |
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
Cooking Directions
- Heat oven to 350 degrees F. Cook sausage in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
- Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sausage and 1 cup of the cheese; mix well. Spread into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle with chicken. Top with 1 1/2 cups salsa and beans.
- In medium bowl, combine eggs and chiles; beat well. Stir in 1 cup of the cheese. Pour over mixture in baking dish. Sprinkle with remaining 1 cup cheese.
- Bake at 350 degrees F for 25 to 35 minutes or until set and edges are golden brown. Cool 5 minutes. Spoon onto individual serving plates. Garnish each serving with additional salsa, sour cream and cilantro.
Yield: 8 servings
3. Still Hungry?
Chicken gets a kick from chiles and salsa in this cheese-topped casserole.
Notes:
Note
*Pillsbury BEST(R) All Purpose or Unbleached Flour can be substituted for the self-rising flour. Add 1 1/4 teaspoons baking powder and 1/8 teaspoon salt to flour.
Submitted by
Janet Mercer, Winter Park, FL
Bake-Off(R) Contest 40, 2002
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