Chicken & Couscous Casserole

If you have some leftover chicken, here is a great recipe to throw together for a yummy and filling meal. I used couscous, but you can also use rice. {Be sure to use either a quick-cooking rice or pre-cooked rice. Leftover rice would work great!}

Ingredients

1 can (14.5 oz) diced tomatoes

3/4 c. salsa

1 1/4 c. milk

salt, black pepper & white pepper, to taste

3/4 tsp. Italian seasoning

1/2 tsp. cumin

3/4 tsp. garlic powder

1 can (15 oz.) black beans, drained

1 can (15.25 oz.) corn, drained

1 large onion, diced

2 large chicken breasts, cooked and diced

1 1/3 c. couscous (OR leftover rice)

1-2 c. cheese, shredded

Directions

Combine tomatoes, salsa, milk, and seasonings in a large bowl.

Add beans, corn, onion, and cubed chicken.

Stir in couscous.

Spread evenly into a 9x13 pan.

Bake for about 30 minutes at 350 degrees, or until heated through.

Top with cheese and bake about 10 minutes longer, or until cheese is melted.

(Directions with Photos)

Combine tomatoes, salsa, milk, and seasonings in a large bowl.

{I know, it does not look appetizing at all, but stay with me. It's worth it in the end!}

Add beans, corn, onion, and cubed chicken.

(If you like more spice, throw in a can of green chiles, too!}

Stir in couscous.

{If using rice, be sure to use quick cooking or leftover rice.}

Spread evenly into a 9x13 pan.

Bake for about 30 minutes at 350 degrees, or until heated through and couscous is cooked.

Top with cheese and bake about 10 minutes longer, or until cheese is melted.

*Serving suggestions: Top with sour cream, cilantro, salsa, tomatoes, olives or lettuce.  

And, if you really want to....use all of those toppings. :)