How To: Make a chicken and black bean casserole

News-Star Extra This meal is quick to fix and delicious. First 2 TB. butter in the skillet, melt, add one small sliced onion. Cut ends from onion, cut onion in half, slice and divide into rings. To cout a tomato cut down the center, dice across and than dice across the other way. Cilantro comes next, the first thing is to work backwards from the stem remove the leaves with kitchen shears. Also snip them with the shears. Sauté the onion in the butter until translucent. Remember to use different knives and cutting boards one for the meat and one for the vegetables. Take two chicken breasts and dice the chicken before adding to skillet. Now, wash the cutting board and knife used for the chicken with soap and water. Add chicken to skillet. Using a meat thermometer cook the chicken to 165 degrees. To ensure even cooking, stir constantly something like a stir fry, until the chicken is browned. Home cooking takes less sodium and fat than food eating at a fast food place, and the family communion also slows down the amount you might eat. Place the sautéed chicken and onion in a casserole dish. Spread around the dish, add diced tomatoes and liquid, plus the canned black beans. Drain the soupy stuff from the bottom of the can and discard. Use the amount of green chilies that suit your tastes from a four ounce can. Add one Tablespoon of fresh cilantro, one tablespoon of cumin and 1/2 to 3/4 cup of uncooked rice. The oven should be preheated to 350 degrees. Bake for 45 minutes. This makes a festive, colorful dish. Serve with corn chips and salad. Your host proceeds to thank Rock Creek Baptist Church for the use of their facilities.