Chicken, Pepper, And Bean "Mexitalian" Casserole

Name: Chicken, Pepper, And Bean "Mexitalian" Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red Sauce; 2 cups low sodium chicken broth; 1 tablespoon cornstarch; 1 large jalapeno pepper, quartered with seeds left in; 1/8 cup currants; 12 ounces lower sodium tomato paste; 2-3 tablespoons chili powder; 1 tablespoon cumin seeds; 1 teaspoon dry mustard; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon oregano leaves; 1/2 teaspoon jalapeno powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 bay leaf; 4 ounces cream cheese; 1/2 cup sour cream; Chicken, Pepper, and Bean Casserole; 2 cups red sauce (above); 1.5 pounds boneless-skinless chicken breast, sliced into strips, boiled in water for 15 minutes, cooled and shredded; 24 ounces roasted red peppers, drained; 15 ounces black beans, drained and rinsed; 16 ounces refried black beans; 2 cups Mexican cheese mix; 2 cups shredded mozzarella

Servings: persons

Red Sauce
2 cups low sodium chicken broth
1 tablespoon cornstarch
1 large jalapeno pepper, quartered with seeds left in
1/8 cup currants
12 ounces lower sodium tomato paste
2-3 tablespoons chili powder
1 tablespoon cumin seeds
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano leaves
1/2 teaspoon jalapeno powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 bay leaf
4 ounces cream cheese
1/2 cup sour cream
Chicken, Pepper, and Bean Casserole
2 cups red sauce (above)
1.5 pounds boneless-skinless chicken breast, sliced into strips, boiled in water for 15 minutes, cooled and shredded
24 ounces roasted red peppers, drained
15 ounces black beans, drained and rinsed
16 ounces refried black beans
2 cups Mexican cheese mix
2 cups shredded mozzarella

1
RED SAUCE: In a quart saucepan, mix a little water with the starch to make a slurry.
2
RED SAUCE: Then add all of the other ingredients. Bring the mixture to a boil. Reduce and simmer uncovered for 20 minutes.
3
RED SAUCE: Strain and discard the solids. Before it is done cooling, blend in the cream cheese and sour cream. Refrigerate until needed.
4
NOTE: Prepare the chicken and red sauce ahead of time. At the time of preparation, combine the beans with the refried beans.
5
In each of two 9x9 baking dishes, layer half of each, in order: (Bottom) red peppers, chicken, red sauce, Mexican cheese mix, bean mixture, mozzarella (top)
6
Bake uncovered at 375F for 40 minutes. Let sit for a few minutes before serving (tent with foil for the first 20 minutes to prevent the top layer of cheese from getting too toasty unless, of course, you like toasty cheese)

1421

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Red Sauce, 2 cups low sodium chicken broth, 1 tablespoon cornstarch, 1 large jalapeno pepper, quartered with seeds left in, and more.

Yes, Chicken, Pepper, And Bean "Mexitalian" Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!