Thursday, April 29, 2010

Southwest Chicken Casserole- Recipe #2

This is a fun recipe that the family really enjoyed. It is easy to put together and tasty one dish meal.

2 cups of black beans (canned or cooked bagged beans)
2 cups of cooked corn (I use frozen)
3 cups of cooked rice
2 T of butter, melted
1 can of Rotel (drained)
1 lb of chicken, cooked and cubed
1 cup of shredded cheese

Mix beans, corn, rice, salsa, and butter in a bowl until blended. Place in a casserole dish aluminum casserole pan. Cool and freeze.

On Cooking Day:

Thaw overnight in the refrigerator, then bake in a preheated 350F oven for 30 minutes covered, 15 minutes uncovered. Sprinkle with cheese the last few minutes.


  1. :)
    Asparagus, Chicken and Penne Pasta

    1 (16 ounce) package dry penne pasta
    2 tablespoons olive oil, divided (or more, to taste)
    3/4 pound skinless, boneless chicken breast halves – cut into bite size pieces
    1 teaspoon crushed red pepper
    4 cloves garlic, minced
    12 ounces asparagus, trimmed and cut into 1 inch pieces
    1/2 cup grated Parmesan cheese
    salt and pepper to taste

    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

    Heat 1 tablespoon olive oil in a skillet over medium heat and cook chicken. When cooked all the way through and slightly browned, remove from pan. Add the remaining tablespoon of olive oil, crushed red pepper, garlic, and asparagus. Cook until asparagus is tender.

    Mix in chicken with the asparagus mixture and cook together for 2 minutes. Add this mixture to the cooked penne pasta and toss with Parmesan cheese. Salt and paper to taste.

  2. Hi Kelli, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit

    - The RO*TEL Across America Team