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Cook'n with Betty Crocker 
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Chicken and Black Bean Bake |
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Serves: 8 Print this RecipeJanet Mercer - Winter Park, Florida Bake-Off® Contest 40, 2002 Hot pork sausage adds a lot of zing to this easy chicken and black bean dish. If you prefer a milder flavor, use regular pork sausage instead. 1 (12-ounce) package bulk hot pork sausage 3/4 cup self-rising flour * 12 ounces (3 cups) shredded Cheddar cheese 3 cups diced cooked chicken or turkey 1 1/2 cups chunky-style salsa 1 (15-ounce) can black beans, drained, rinsed 2 eggs 2 (4 1/2-ounce) cans chopped green chilies Chunky-style salsa Dairy sour cream Fresh cilantro sprigs Heat oven to 350°F. Cook sausage in medium skillet over medium high heat until thoroughly cooked, stirring frequently. Drain. In large bowl, combine flour, cooked sausage and 1 cup of the cheese; mix well. Spread in ungreased 13 x 9-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°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. *TIP: All-purpose flour can be substituted for the self-rising flour. Add 1 1/4 teaspoons baking powder and 1/8 teaspoon salt to flour. Nutrition Per Serving: Calories 510; Protein 37g; Carbohydrate 24g; Fat 29g; Sodium 1280mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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