Easy and hearty chicken, black bean and salsa filling with a cheesy corn meal topping.
Prep Time10 minutesmins
Cook Time40 minutesmins
Resting Time15 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 6
Author: Food Network Kitchen
Ingredients
3cupscooked chickenI used rotisserie chicken
1 1/2cupspurchased salsa
1 15ouncecan black beansdrained and rinsed
1 1/2cupschicken brothdivided
1tablespoonchili powder
2green onionswhite & green parts, sliced
3/4cupcornmeal
1cupshredded sharp Cheddar cheese
1tablespoonbutter
kosher salt & freshly ground pepper
sour creamfor serving
additional sliced green onion for garnishoptional
Instructions
Heat oven to 400 degrees
Heat the chicken, salsa, beans, 1/2 cup broth and chili powder in a 10 inch oven proof skillet over medium heat, stirring, until simmering. Stir in the green onions and remove from the heat.
Meanwhile, combine the cornmeal with the remaining 1 cup of broth and 1 cup of water in a medium pan. Bring to simmer over medium heat, stirring until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon each salt and freshly ground black pepper.
Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes before serving. Note - don't be worried if some liquid seeps up over the cornmeal while it bakes. During the 15 minute standing time, the liquid absorbs back into the cornmeal.
Top with sour cream and additional sliced green onions, if desired.
Notes
Note - if you don't have a 10 inch cast iron or oven proof skillet, you can transfer the mixture to an 8 inch square baking dish before adding the the cornmeal topping and baking the dish. If you are using an ovenproof skillet, don't use one that's bigger than 10 inches, or else the cornmeal topping will be spread to thin.