Two Cup Chicken Casserole
|Canned red beans||15 Ounce, rinsed, drained (Small Beans, 2 Cups, 1 Can)|
|Canned hominy||15 Ounce, rinsed, drained (2 Cups, 1 Can)|
|Frozen corn||10 Ounce, thawed (2 Cups, 1 Can)|
|Canned plum tomatoes||2 Cup (32 tbs), chopped, drained|
|Olive oil||2 Tablespoon|
|Skinless boneless chicken breasts||12 Ounce (Cut Into 1/2-Inch Cubes)|
|Canned chipotle peppers in adobo sauce||2 Tablespoon|
|Ready to serve canned chicken broth||2 Tablespoon|
|Fresh cilantro leaves||1⁄2 Cup (8 tbs) (Packed)|
|Onion wedges||2 Small (Red Onion)|
1. Preheat the oven to 400 Â°F.
2. Combine the red beans, hominy, corn, tomatoes, oil, chicken, and chipotle peppers in a mixing bowl. Transfer the mixture to a 2-quart baking pan and season with salt to taste. Cover and bake until the chicken is cooked through and the other ingredients are hot, 30 minutes.
3. While this is cooking, peel and dice the Asian pear (you need 1/2 cup), chop the cilantro, and mince enough red onion to give 2 tablespoons. Combine these ingredients in a mixing bowl and set aside in the refrigerator.
4. Serve portions of the casserole in deep bowls, topped with sour cream, if you like, and the Asian pear salsa.