Name: Skinny Mexican Chicken Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Cooking spray -; Skinless, boneless chicken breasts - 2 pounds; Black beans, rinsed and drained - 2 (15 ounce) cans; Fat-free sour cream - 3 cups; Shredded reduced-fat Mexican blend cheese, divided - 2 cups; Chopped green chilies - 1 (8 ounce) can; Ground cumin - 2 teaspoons; Ground black pepper - ½ teaspoon; Salsa - 1 cup

Ingredients for - Skinny Mexican Chicken Casserole

1. Cooking spray

2. Skinless, boneless chicken breasts 2 pounds

3. Black beans, rinsed and drained 2 (15 ounce) cans

4. Fat-free sour cream 3 cups

5. Shredded reduced-fat Mexican blend cheese, divided 2 cups

6. Chopped green chilies 1 (8 ounce) can

7. Ground cumin 2 teaspoons

8. Ground black pepper ½ teaspoon

9. Salsa 1 cup

How to cook deliciously - Skinny Mexican Chicken Casserole

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.