Black Bean-And-Chicken Cornbread Casserole

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Southern Living


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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

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