As if you need “another” chicken casserole! Just in case you’re looking for more ways to cook up a quick dinner with easy to find ingredients, that the family will live, here you go. There are no fancy ingredients or complicated steps, and no tricks of the trade to make this casserole a family favorite. Those are the recipes you want up your sleeve on a busy weeknight.
I got it started by pressure cooking about 2 pounds of boneless skinless chicken in my Ninja Foodie. You put the rack in, with 1 cup of water. Lay the chicken breast down. Close the pressure lid, cook on high for about 8-10 minutes, with a quick release.
*You can utilize a rotisserie chicken or any leftover baked chicken. You will need about 4 cups of shredded chicken.
Once your chicken finishes cooking, shred it.
Then assemble the rest of your ingredients.
Only one number to remember - one.
1 pound chicken, shredded.
1 can sweet corn, drained
1 can black beans, drained
1 cup BBQ sauce
1 cup bell peppers, diced
1 cup cheese, shredded
* okay maybe more but start with 1 cup.
Grab your go-to 9x13 baking dish and add in the chicken, beans, corn, and peppers.
Pour over the BBQ sauce and mix it all.
Add the cheese on top.
Can I be honest? I’m pregnant, and I like cheese. I felt the one cup of cheese wasn’t enough. I added more cheese to make me happy. You do you, boo.
Pop that bad boy in the oven at 375F for 25 minutes or until bubbly.
That final photo isn’t the best, but it is bubbly and beautiful. You have options on how to further serve it. Over rice, over a baked potato, in a wrap, or on a salad. That is left entirely up to you, boo!
This meal rates right, too. You get protein from the chicken, a fiber-rich carbohydrate from the beans, a dairy and fat for double the cheese. Ha!