The result was tonight's dinner which was really quite yummy and a hit with the family.
Ingredients:
2 tbsp oil
6 (approx.) boneless, skinless chicken thighs or breasts
1 onion, chopped
3 cloves garlic, minced
2 tbsp all-purpose flour
1 cup milk
1/2 cup chicken stock
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 cup cream cheese
1 can black beans, drained and rinsed
1/2 cup (approx.) crushed nacho chips
1 cup (fresh) salsa
1/2 cup shredded cheese (cheddar-mozzarella mix or whatever you like!)
Directions:
1. Heat oil in a saucepan over medium heat. Cook the chicken in batches until cooked through and golden brown. Remove from pan. While preparing the next step, chop or shred the chicken and save for later; set aside.
2. If necessary add another tablespoon of oil. Add onion; cook for 6 minutes. Add garlic and flour; cook for 2 minutes. Gradually add milk and chicken stock, stirring constantly and scraping up the brown bits from the chicken. Bring to a boil and cook for approx. 1 minute. Remove from heat. Stir in cumin, coriander, salt, pepper and cream cheese.
3. Preheat oven to 350F.
4. Spread about 1/2 cup milk mixture over the bottom of a rectangular casserole dish. Layer beans, 1-1/2 cups chicken and half the nachos. Top with 1/2 cup milk mixture. Layer 1-1/2 cups chicken and remaining chips. Top with remaining milk mixture. Add salsa, covering the entire surface. Sprinkle with shredded cheese.
5. Bake at 350F for 30 minutes.
Tips: To save time, this recipe works really well with leftover cooked chicken. Just shred or chop it and start at step 2. Add the chicken as you layer your dish. My husband said this recipe would go really well with rice in it. You can add cooked rice to the bottom of your dish, or cook it separately and serve the casserole over the rice. My family enjoyed eating the casserole with more nachos on the side.
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| It got flipped upside-down on the plate! |
