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Chicken and Black Bean Casserole Recipe

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This recipe for Chicken and Black Bean Casserole, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Rogers
Added: Monday, October 22, 2007


2 cooked shredded chicken breasts
8 ounces of Monterey Jack cheese,
(or can use large can of chicken)
2 medium tomatoes, diced
2 tablespoons chopped cilantro
1 medium avocado, mashed
or parsley
1 can black beans, drained
4 flour tortillas
1 1/3 cups medium salsa

Preheat oven to 400. In a large bowl, stir together chicken, tomatoes, avocado, black beans, salsa, all but 1/2 cup cheese, and all but 1 teaspoon cilantro or parsley. Put mixture into a shallow 2 1/2 quart casserole dish. Cut tortillas into quarters and arrange over chicken mixture. Cover with foil and bake 45 minutes until hot and bubbly.

Remove from oven and set oven to broil. Remove foil and sprinkle remaining cheese and cilantro or parsley. Broil for three minutes or until top is crisp and golden.




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