Pinterest Test Kitchen # 90 ~ Chicken Rice and Black Bean Casserole

This recipe quickly became a house favorite and I make it every couple of weeks. When I find something that both Rob and the majority of the kids like I get so excited…especially when it is easy and goes far.

I didn’t realize how much I had tweaked this recipe until I typed it out but I did make some changes. The original dish didn’t call for the chicken but it is a rare meal that I serve that has no meat. I also never seem to remember the zucchini. I double the salsa and I am pretty sure I never saute the spinach. It’s barely looking like the same recipe (read that with an eye roll.)

food_Mexica_blackbeans_rice_chicken_casserole

What you’ll need:
2 cups cooked rice (I use brown rice cooked in chicken broth)
2 chicken breast, cooked and shredded
1 15 oz can black beans, drained
1 bag fresh spinach, chopped
1 10 oz bag frozen corn (I’ve also used can corn, drained, since I had it on hand)
1 16 oz jar salsa of choice (I use Newman’s Own Black Bean and Corn)
1 14 oz can diced tomatoes 
2 cups grated cheese (I’ve used cheddar, Colby Jack, and a mix of all the bags in the fridge, etc.)
What you’ll do:
Mix the first seven ingredients together in a large bowl.
Stir in 1 cup of the cheese.
Spoon mixture into a 9×13 dish.
Sprinkle with remaining cheese.
Bake at 350 degrees for 25 minutes.

blackbean_rice_chicken_casserole_mexican_food

Serve as is or with sour cream and enjoy!

You can find this recipe along with all of my other test kitchen recipes here!

Pinterest Test Kitchen #71 ~ Cheesy Broccoli Chicken and Rice

Have I mentioned lately how much I love autumn?

The weather…the colors…the comfort food 🙂

This recipe has quickly become a favorite of mine, creamy and cheesy it just hits the spot. The original recipe is actually for making in the crock pot which is an awesome time saver I’m sure but both times I’ve made it I’ve used my dutch oven. I also use fresh broccoli and add a little more liquid.

cream of chicken soup recipe, broccoli chicken and rice
What you’ll need:
2 large chicken breast, cooked and chopped
1 can cream of chicken soup
1 can cheddar cheese soup
2 cups chicken broth
1 cup sour cream
3 to 4 broccoli crowns, chopped into bite size pieces and boiled until fork tender
1 cup shredded cheddar cheese
3 cups cooked rice
What you’ll do:
In a large pot mix together both soups, broth, and sour cream until smooth.
Bring to a low boil.
Add in chicken and broccoli.
Let simmer for about ten minutes on low heat.
Stir in shredded cheese and stir until melted.
Serve over rice.

Pair with a big crusty loaf of bread and you have the perfect fall cozy meal.

Pinterest Test Kitchen # 70 ~ Baked Chicken Spaghetti

I cannot remember the last time I was so excited about a recipe! For some reason this pin for a baked spaghetti casserole caught my attention and I couldn’t wait to make it. I actually made it two days in a row…once with a penne pasta for our weekly church potluck (I was also missing mushrooms and forgot the Tabasco sauce) and then for dinner Monday night using spaghetti noodles and adding in the mushrooms and hot sauce.

For the record while I am normally a penne over spaghetti noodle kind of gal  this recipe is definitely better with angel hair. And the hot sauce is a definite must have ingredient although you could leave it out. There is just such a small amount though that I really encourage you to use it and keep it handy in case you want to add extra. I also added extra veggies because lately I really just like them.

It has all kinds of flavor and a creamy cheese sauce that mixes well with those vegetables. Another bonus is that it all comes together in one big skillet so clean up is relatively easy too.

What you’ll need:
2 cups cooked and chopped chicken
1 package angel hair (or spaghetti noodle of your choice) cooked according to directions 
2 cups sliced mushrooms
3/4 cup celery, chopped
1 medium onion, chopped
3 medium to large bell peppers, 1 each yellow, red, and orange, chopped
2 cans cream of mushroom soup
1 cup of milk
8 oz sharp cheddar cheese, shredded
4 oz colby jack cheese
1 tsp hot sauce of choice (I added 1 1/2 tsp and we still added a dash more when we made our plates.)
What you’ll do:
Saute your veggies in 1 TBS of butter for about 4 minutes.
While they cook mix together the soup and milk and whisk until smooth.
Pour soup mixture into the vegetables.
Add chicken.
Stir in the cheddar cheese until melted.
Season with hot sauce (also salt and pepper to taste)
Add in the pasta and mix well.
Pour into a 9×13 pan.
Sprinkle with the remaining cheese.
Bake at 350 degrees for 20 minutes or until bubbly and a lovely golden brown.
chicken spaghetti, fresh veggies

Such a delicious meal that will feed quite a crowd making it perfect for large families or potluck gatherings.

Titus 2 Tuesday   Tuesday’s Table