Name: Chicken & Black Bean Casserole

Ingredients:

• 8 ounces elbow macaroni or rotini
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken broth
• 3 to 4 ounces sharp Cheddar cheese, shredded or cut in small pieces
• 1/2 tsp pepper
• 1 1/2 to 2 cups cubed cooked chicken
• 1 can black beans
• 1/2 cup grated Mexican blend or other cheese

Instructions:

• Cook macaroni in boiling water as package directs. Drain and set aside.
• In a saucepan over medium low heat, melt butter.
• Add flour and cook, stirring, until flour mixture is well blended and bubbly.
• Gradually stir in chicken broth.
• Stir in cheese until melted and smooth.
• Add pepper to taste
• Cook, stirring, until thickened.
• Add the chicken and beans, and cook for about 1 minute longer.
• Combine the sauce with cooked and drained macaroni.
• Pour into a 2-quart casserole, top with grated cheese, and bake uncovered at 350º for about 30 minutes, until bubbly and browned.
• Serve with salsa.

Comments: 5/7/2011 - Did not have the cheese topping. Looks dingy, could have used a more colorful ingredient. One recipe called for a teaspoon of fresh parsley to be mixed in before baking.
3/4/2013 - Washed and rinsed the black beans several times, topped with grated cheese and garnished with some cherry tomatoes 5 minutes before done baking. Looked fine.
1/08/2015 - Baking at 375º instead of 350º due to cooking acorn squash in parallel was fine.

Source: improved based on http://southernfood.about.com/od/chickencasseroles/r/bl60414a.htm and http://southernfood.about.com/od/chickencasseroles/r/bl90911n.htm

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