Santa Fe Style Chicken & Lentil Casserole

Lentils are such an understated legume. They’re cheap, tasty, and (don’t tell the kids) healthy! Previously, my favorite way to use them had been in a delicious, good-for-you soup. Buuut, a cheesy, skinny casserole?! Move on over soup, 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.

This recipe delivers a true Santa Fe-style experience straight to your taste buds with lots of cumin, a nice cayenne ‘kick’, and plenty of cilantro. That, combined with the lentils (which we can’t forget were cooked in, not water, but chicken broth!), tender pieces of chicken, and the perfect amount of melted cheese, you’ve got yourself an award winning combination. I promise!

Santa Fe Style Chicken & Lentil Casserole

recipe adapted from ifoodreal

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

Look at all those pretty little lentils. Can’t you just hear them calling to you. Eat meeeeeee….

Directions

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 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.
3. Preheat oven to 350 degrees. 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.
4. Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1 cup cheese, garlic powder, cumin and 1/2 cup cilantro (or 1 tbsp dried cilantro). Mix gently with spatula enough to combine. You may want to taste and adjust the spiciness/salt of the dish with extra cayenne/cumin or salt.
5. Transfer the mixture to a 9 x 13 baking dish and press gently with spatula to evenly distribute. 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.