Black bean, Chicken and Cheese Bake

It's Tasty Tuesday again and if you're looking for new recipes, check out Angie's Tasty Tuesday and you'll find some links to other bloggers' favorite dishes.

I really don't remember where I found this recipe, but it's a good one. Yummy comfort food. Francis helped me prepare it last night. We grilled the chicken, which really added something. I just seasoned it with Paula's House Seasoning** and Doug and Francis grilled it until it was cooked through. Then Francis shredded it. The boys all decided that it was best made with grilled chicken. I couldn't get Stouffer's Welsh Rarebit at the store, so I just made a batch of my own. It worked out fine, although the casserole is much quicker to make when you buy it (although I think we still got it in the oven in under 30 minutes). I've included the Welsh Rarebit recipe link if you want to make your own, for quality control on salt. The homemade version has much less salt that Stouffer's, so you actually might want to salt your casserole a wee bit if you use the homemade sauce. It's not very spicy, so if you want it spicy, use a little more chili powder. This is good served with some fresh tomatoes or tomato salsa on the side. This picture is not so great, but it is what the dish looks like. It won't win any prizes for pretty -- just yummy! Click on the picture -- it looks better up close.

Black Bean, Chicken and Cheese Bake

1 (11 oz) package Welsh Rarebit Cheese (Stouffer's)
1 (4 oz) can diced green chilies
¼ cup milk
1 t. chili powder
8 oz. macaroni, cooked
1 cup shredded, cooked chicken
1 (15 oz) can black beans, rinsed and drained
¼ cup milk
½ cup crushed corn chips
½ cup shredded cheddar

Preheat oven. Lightly grease 2-quart baking dish.

Combine Welsh rarebit, chilies, milk and chili powder in a bowl. Add pasta, chicken and black beans. Transfer to baking dish and cover.

Bake for 25 minutes. Uncover, sprinkle with chips and cheese. Bake for 5 more minutes until cheese is melted.


**House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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