Santa Fe Chicken and Lentil Casserole
Try this Santa Fe Chicken and Lentil Casserole recipe.
Try this Santa Fe Chicken and Lentil Casserole recipe.
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1 tbsp garlic powder
- 1 tsp cumin
- 1/8 tsp salt
- 1 large onion diced
- cooking spray (i use misto)
- 1/2 tsp freshly ground black pepper
- 1 + 1/2 cup green lentils rinsed & drained
- 3 cups chicken broth low sodium
- 2 lbs boneless & skinless chicken breasts diced
- 5 large garlic cloves crushed
- 2 large bell peppers diced
- 14 oz can diced tomatoes
- 2 cups corn frozen & unthawed
- 2 cups (6.5 oz) tex mex or colby jacks cheese shredded & divided
- 2 tbsp jalapeã±o peppers seeded & minced (or to taste)
- 1 cup cilantro chopped & divided
- Carbohydrate 71.1583161438149 g
- Cholesterol 3286.1671492 mg
- Fat 568.107146912872 g
- Fiber 17.2652848702467 g
- Protein 906.615364228851 g
- Saturated Fat 162.125595764368 g
- Serving Size 1 1 recipe (5628g)
- Sodium 3217.23587965559 mg
- Sugar 53.8930312735682 g
- Trans Fat 50.7300394320001 g
- Calories 9229 calories
Step-by-step
- 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.
- Meanwhile, preheat large skillet on high and spray with cooking spray. Add chicken and cook for 5 minutes, stirring occasionally and draining any liquid if necessary. Add cumin, salt, black pepper and cayenne pepper and cook for another 5 minutes or until golden brown, stirring occasionally. Transfer to a large bowl and set aside.
- Preheat oven to 350 degrees F. Return skillet to medium-high heat and spray with cooking spray. Add onion, garlic, bell peppers, cumin, salt and cayenne pepper and cook for 7 minutes or until golden brown, stirring occasionally.
- Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1 cup cheese, jalapeño peppers, garlic powder, cumin and 1/2 cup cilantro. Mix gently with spatula enough to combine. You may want to taste and adjust the spiciness/salt of the dish with extra cayenne/jalapeño peppers/salt.
- Transfer the mixture to a 9 x 13 oven proof baking dish and level/press gently with spatula. Sprinkle with remaining cheese and bake uncovered for 50 mins.
- Remove casserole from the oven, cover with foil and let stand for half an hour before serving. Garnish with remaining cilantro, cut into 8 slices and serve hot.
My Go-To Comfort Food: Santa Fe Chicken and Lentil Casserole
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Weeknights often blur into a whirlwind of school pick-ups, homework help, and the never-ending laundry mountain. That’s why I’ve become a huge fan of one-pan meals, and this Santa Fe Chicken and Lentil Casserole has become a true staple in my kitchen. It’s hearty, flavorful, and surprisingly easy to throw together even on the busiest of evenings. The best part? Leftovers are just as good, if not better, the next day!
This casserole isn't just convenient; it's packed with protein and fiber, keeping me feeling full and energized throughout the evening. Lentils are my secret weapon – they're an inexpensive source of plant-based protein and add a lovely texture to the dish. The combination of chicken, bell peppers, corn, and spices creates a vibrant Southwestern flavor profile that my whole family adores. It’s the perfect balance of comforting and exciting – a dish that satisfies my craving for something homey without sacrificing any culinary adventure.
The preparation is incredibly straightforward. While the lentils simmer gently on the stovetop, I can quickly prep the chicken and vegetables. Everything comes together in one bowl before being transferred to the baking dish. The oven does most of the work, freeing me up to tackle other tasks or simply relax with a cup of tea. There’s something so satisfying about the aroma of this casserole baking in the oven, a warm promise of a delicious and stress-free dinner.
Beyond the Weeknight: This casserole also shines as a make-ahead meal. I often prepare it on a Sunday afternoon and pop it in the fridge for a quick and easy weeknight dinner. It reheats beautifully, making it perfect for busy schedules. Imagine this: you come home after a long day, the casserole is already assembled, and all you have to do is pop it in the oven. Bliss!
Adaptability is Key: One of the things I love most about this recipe is its versatility. Feel free to experiment with different vegetables based on what’s in season or what you have on hand. Adding black beans or sweet potatoes would be a delicious addition. Spice it up further by increasing the amount of jalapeños, or tone it down for the less adventurous eaters. This recipe is a blank canvas for your culinary creativity!
Serving Suggestions: While it stands perfectly well on its own, this casserole pairs beautifully with a side salad or some crusty bread. A dollop of sour cream or a sprinkle of fresh avocado adds a touch of richness and creaminess. It's a satisfying meal that leaves you feeling nourished and content, ready to conquer whatever the evening throws your way.
This Santa Fe Chicken and Lentil Casserole is more than just a recipe; it’s a testament to the power of simple, wholesome ingredients and the joy of creating a delicious and comforting meal for those you love. It’s a dish that embodies the essence of home-cooked goodness, a warm embrace on a chilly evening, and a reminder that even the busiest of lives can still find time for delicious, healthy food.
