Transform leftover poultry into the perfect weeknight dinner!
One of my favorite ways to save time in the kitchen is to Cook Once, Eat Twice or More! That’s why I’m all for making the biggest roast chicken (or turkey) that I can afford (and will fit in my slow cooker or roasting pan). Cooking a big bird means lots of leftovers for making quick-n-easy weeknight dinners like this savory Mexican-Style Casserole!
This simple recipe combines the fresh, light flavors of pico de gallo, cilantro and lime with the deep hearty richness of roast chicken (or turkey), black beans and Mexican-style seasonings.
I love topping this easy casserole with crunchy plantain chips, but if you’re not grain-free, feel free to use tortilla chips instead – goodness knows that’s my boys’ favorite!
P.S. The lovely linens featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful table linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.