Santa Fe Style Chicken & Lentil Casserole

May 15, 2014

200

Lentils are such an understated legume. They’re cheap, tasty, and (don’t tell the kids) healthy! Buuut, a cheesy, skinny casserole?! Move on over, Mama’s got a new favorite in town. Busy day, busy afternoon/evening? This casserole will come to your rescue! Casseroles are great like that, and this one’s no exception.

Lentils
1 + 1/2 cup green lentils, rinsed & drained
3 cups chicken broth, low sodium
1/8 tsp salt

Chicken
2 lbs boneless & skinless chicken breasts, diced
1 tsp cumin
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
Cooking spray

Vegetables
1 large onion, diced
5 large garlic cloves, crushed or 5 tsp minced garlic
2 large bell peppers, diced
1 tsp cumin
1/4 tsp salt
1/8 tsp cayenne pepper

Mix-Ins
14 oz can diced tomatoes with green chiles
2 cups corn, frozen & unthawed
2 cups Tex Mex or Colby Jacks cheese, shredded & divided
1 tbsp garlic powder
1 tsp cumin
1 cup cilantro, chopped & divided, or 2 tbsp dried

1. In a medium pot, combine lentils, chicken broth and salt. Bring to a boil on high, reduce heat to low, cover and cook for 35 minutes. Do not drain excess liquid. Set aside. 2. Meanwhile, preheat large...
See the full directions on my site

Nutritions

Calories
737

Sodium
1122mg
46% DV

Fat
39g
60% DV

Protein
34g
69% DV

Carbs
13g
4% DV

Fiber
3g
14% DV