Thursday, March 28, 2013

Creamy Baked Chicken & Black Beans

Another recipe easily prepared in advance! Put everything in a bowl prepared days before and bake when desired. Full of fiber and so simple, this dish was served over long grain and wild rice in our house but could have been easily served over noodles or mashed potatoes. I used Brussels sprouts but they could have been substituted with broccoli or any other vegetable for that matter!


3 chicken breasts, cut into thirds for 9 pieces
1 can cream of chicken soup
1/4 cup chicken broth
1 lb Brussels sprouts, quartered
1 15 oz. can black beans, drained and rinsed
2 cloves garlic, minced
1/2 teaspoon garlic pepper
1/4 cup parmesan cheese, grated


Preheat oven to 375°F.

Mix everything.

Bake in an ungreased 9 x 13 dish covered for 45 minutes.

For low carb eat as is or serve over noodles or rice. Sprinkle grated parmesan cheese on top before serving.  

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