Salsa Chicken and Kidney Beans
Recipe: #3821
January 02, 2012
Categories: Casseroles, Beans, Chicken, 5-Minute Prep, Oven Bake, High Fiber, High Protein, Low Carbohydrate, Chicken Dinner, more
"I wish I could remember where I got this one, but I don't. I know I've changed it a bit from the original to suit our taste. This is also good with the addition of a can of whole kernel corn (drained) mixed with the kidney beans. You can also serve it over rice if you'd like."
Ingredients
Nutritional
- Serving Size: 1 (474.1 g)
- Calories 387.1
- Total Fat - 20.6 g
- Saturated Fat - 8 g
- Cholesterol - 31.8 mg
- Sodium - 1296.7 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 5.3 g
- Sugars - 6.9 g
- Protein - 16.2 g
- Calcium - 438.7 mg
- Iron - 2.1 mg
- Vitamin C - 31 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325 F and grease a 1 1/2-quart baking dish.
Step 2
Pour 1/4 cup of the salsa into the prepared dish and spread evenly. Spoon kidney beans over salsa.
Step 3
Sprinkle chicken with chili powder on all sides and arrange on top of beans. Rub chicken on top with garlic and pour remaining salsa over chicken.
Step 4
Place in 325°F oven and bake for about 1 hour or until fork can be inserted in chicken with ease.
Step 5
Garnish with olives, tortilla chips and cheese. When serving, spoon beans and sauce over chicken.
Tips
No special items needed.