Black Bean-And-Chicken Cornbread Casserole

• 1 pound skinned and boned chicken breasts, chopped
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 4 (15.5-oz.) cans black beans, rinsed and drained
• 1 (14.5-oz.) can diced tomatoes with zesty green chiles, drained
• 1/2 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1 (8-oz.) package shredded Mexican four-cheese blend
• 1 cup buttermilk
• 1 cup self-rising white cornmeal mix

1. Preheat oven to 425u0b0. Brown chicken in a large skillet over medium heat, stirring often, 7 minutes or until chicken is no longer pink. Add onion and bell pepper, and saute 3 minutes or until vegetables are tender. Drain. Stir in beans, tomatoes, cilantro, and salt.
2. Pour chicken mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 1/2 cups cheese. Stir together buttermilk and cornmeal mix, and spoon over cheese; sprinkle with remaining 1/2 cup cheese.
3. Bake at 425u0b0 for 25 to 30 minutes or until browned.

chicken breasts, red onion, green bell pepper, black beans, tomatoes, fresh cilantro, salt, fourcheese, buttermilk, white cornmeal

Taken from www.myrecipes.com/recipe/black-bean-and-chicken-cornbread-casserole (may not work)