Shredded Chicken And Black Bean Casserole

Name: Shredded Chicken And Black Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups shredded cooked chicken; 1 can (15 oz) black beans, rinsed and drained; 1 can (10 oz) diced tomatoes with green chilies; 1 cup corn (frozen or canned); 1 teaspoon cumin; 1 teaspoon chili powder; 2 cups shredded cheese (cheddar or Mexican blend); 1 cup salsa; Salt and pepper to taste

Highlighted under: Heartwarming Treats

I love making this Shredded Chicken and Black Bean Casserole for a hearty dinner. It's the perfect combination of protein-rich chicken, fiber-packed black beans, and topped with gooey cheese. I appreciate how simple it is to prepare, allowing me to throw everything together in one dish without any fuss. Plus, my family enjoys the comforting flavors, making it a sure hit at the dinner table. It's great for leftovers, too, making busy weeknights a breeze!

Created by

Rhea Bennett

Last updated on 2026-02-23T22:01:36.777Z

When I first made this casserole, I was unsure how well the ingredients would meld together. But after one bite, I realized it was a match made in heaven! The shredded chicken absorbs the sauce's flavors while the black beans add a lovely texture. It’s truly the epitome of comfort food.

One tip I can share is to use homemade rotisserie chicken if you’re short on time; it saves the prep time for shredding. I also recommend letting it rest for a few minutes after baking – this allows the flavors to deepen and the casserole to set perfectly for serving.

Why You Will Love This Recipe
Packed with protein and fiber for a filling meal
Easy to prepare with minimal cleanup
Versatile – great for custom toppings

Ingredient Insights

The star of this casserole is undoubtedly the shredded chicken, which not only adds protein but also absorbs the flavors of the dish beautifully. Using rotisserie chicken can save time and enhance the depth of flavor, giving you tender and juicy results. Alternatively, poaching chicken breasts in seasoned broth is a great way to infuse moisture while keeping the chicken well-cooked and soft.

Black beans are not just a fiber powerhouse; they also contribute to the overall creaminess of the casserole. When choosing your beans, consider low-sodium varieties if you’re watching your salt intake. Also, don’t hesitate to experiment with canned black soybeans for a lower-carb option while maintaining the protein content.

Diced tomatoes with green chilies introduce a tangy zest and a hint of heat; however, you can adjust this based on your preferences. If you like a milder flavor, opt for plain diced tomatoes and add a little extra chili powder or fresh chopped peppers. Fresh ingredients can elevate this dish; consider using homemade salsa for a fresher taste.

Technique Tips

For the best texture, it’s essential not to overmix your casserole mixture once the salsa is added. Stir just until combined to keep the chicken and beans from breaking down too much, which could lead to a mushy texture. When transferring to the baking dish, use a spatula to layer evenly, allowing for uniform baking and even cheese melting.

As you bake, keep an eye on the casserole in the last five minutes. You want the cheese to be bubbly and slightly golden on top without burning. If you notice the edges browning too quickly, cover the dish loosely with aluminum foil to prevent over-browning while letting the center finish cooking. This will help maintain that lovely gooey cheese texture.

Letting the casserole rest for five minutes after baking is crucial. This resting time allows the layers to stabilize and makes it easier to serve, yielding cleaner portions without everything falling apart. It also enhances the flavors as they meld together, giving you a more cohesive bite.

Ingredients

Main Ingredients

2 cups shredded cooked chicken
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes with green chilies
1 cup corn (frozen or canned)
1 teaspoon cumin
1 teaspoon chili powder
2 cups shredded cheese (cheddar or Mexican blend)
1 cup salsa
Salt and pepper to taste

Instructions

Steps

Preheat and Prepare

Preheat your oven to 350°F (175°C). In a large bowl, combine the shredded chicken, black beans, diced tomatoes, corn, cumin, chili powder, and half of the cheese. Mix until well combined.

Combine Ingredients

Add the salsa to the chicken mixture and stir until everything is evenly coated. Season with salt and pepper to taste.

Transfer to Baking Dish

Pour the mixture into a greased 9x13-inch baking dish. Spread it out evenly and sprinkle the remaining cheese on top.

Bake

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.

Let it Rest

Remove from the oven and let it rest for 5 minutes before serving. This will help set the casserole and enhance the flavors.

Enjoy!

Pro Tips

For an extra kick, consider adding jalapeños or your favorite hot sauce to the mixture before baking. You can also top it with fresh cilantro after baking for a refreshing touch.

Serving Suggestions

This Shredded Chicken and Black Bean Casserole is versatile enough to serve on its own or as a side dish for a larger meal. Try presenting it alongside a fresh avocado salad or sautéed vegetables for a colorful plate. For added flair, garnish with fresh cilantro or a dollop of sour cream to enhance the creamy cheese flavors.

You can also turn leftover casserole into a delicious topping for baked potatoes or nachos. Spoon the casserole over crispy tortilla chips, and add your favorite toppings, like guacamole or jalapeños, to create a fun and flavorful snack or meal.

If you’re prepping this dish ahead of time, consider freezing portions in airtight containers. When ready to enjoy, simply thaw overnight in the refrigerator and reheat in the oven or microwave until warm. This makes weeknight dinners not only easy but also deliciously convenient.

Dietary Variations

To accommodate dietary restrictions, this casserole can easily be made gluten-free by ensuring all canned ingredients are certified gluten-free. Additionally, using a gluten-free tortilla chip topping could transform it into a deliciousized nacho dish, appealing to both gluten-sensitive eaters and nacho lovers alike.

For a vegetarian version, simply omit the chicken and replace it with an additional cup of black beans or your choice of plant-based protein, such as tempeh or lentils. It’s important to season these proteins well to ensure they absorb the delicious flavors of the dish.

You can also tweak the cheese component to use non-dairy options for a vegan casserole. Nutritional yeast can add flavor depth, while plant-based cheese substitutes will melt well for that perfect gooey topping.

Questions About Recipes

→ Can I use frozen chicken?

Yes, you can use frozen cooked chicken. Just ensure it’s fully cooked before shredding.

→ Is this dish gluten-free?

Yes, this casserole is gluten-free as long as the salsa and other ingredients are certified gluten-free.

→ How can I make this dairy-free?

Substitute the cheese with dairy-free cheese alternatives, or simply omit it for a lighter dish.

→ Can I prepare this in advance?

Absolutely! You can assemble the casserole a day ahead and bake it just before serving.