Cheesy Chicken and Plantain Casserole
This hearty casserole layers baked ripe plantains with a savoury mixture of shredded rotisserie chicken, sautéed onions, peppers, garlic and tomato sauce. Black beans and a generous topping of cheddar cheese complete the dish before a final bake. It's a complete, satisfying meal that combines sweet and savoury elements in one pan, perfect for a family dinner.
Ingredients
- 4 ripe plantains
- 1 tablespoon olive oil
- 2 yellow onions, thinly sliced
- 2 red peppers, thinly sliced
- 2 large garlic cloves, minced
- 1 rotisserie chicken, meat removed and shredded
- 1 teaspoon salt
- 1 (8 ounce) can tomato sauce
- 1/2 cup chicken stock
- 1 (15 ounce) can black beans, drained and rinsed
- 8 ounces shredded cheddar cheese
Method
- Set your oven to 425°. Take the plantains, peel them and cut each in half. Arrange them on a greased baking sheet. Bake for 10 minutes until they are tender and starting to colour. Take them out and lower the oven temperature to 375°.
- As the plantains cook, heat the olive oil and cook the sliced onions and peppers for about 10 minutes until softened. Stir in the minced garlic and cook for a further minute.
- Mix in the shredded chicken, salt and tomato sauce. Stir everything together over the heat. Should the mixture appear dry, pour in the 1/2 cup of chicken stock. Cook for about 5 minutes, then take the pan off the heat.
- Lightly grease a baking dish. Create a base layer with the baked plantains, covering the dish bottom in a single layer. Spoon half of the chicken mixture over the plantains and spread it evenly. Next, add a layer of the drained black beans (and any leftover plantains). Finish with the rest of the chicken mixture. Cover the top with an even layer of the shredded cheddar cheese.
- Bake the assembled casserole for 30 minutes at 365°.
Nutrition (per serving)
Sodium730600 mg
Recipe details
CategoryChicken
AuthorPinay0618
