Mexican Chicken Casserole
MEXICAN CHICKEN CASSEROLE
»1 Bag (11 Oz.) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce.
»2 C. cubed cooked chicken breast.
»1 Can (10 Oz.) Old El Paso™ enchilada sauce.
»1/4 C. chopped green onions (4 medium).
»1/4 C. chopped fresh cilantro.
»1 Small red bell pepper, chopped.
»3/4 C. finely shredded 2% milk reduced-fat Mexican style cheese blend (3 Oz.).
»1 C. shredded lettuce.
»1 Tomato, chopped.
HOW TO MAKE:
1Heat oven to 375ºF. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time.
2-In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
3-Bake uncovered 30-35 mins or until bubbly and heated through.
4-Sprinkle with cheese; bake 5 mins longer or until cheese is melted.
5-Top with shredded lettuce, tomato and remaining green onions.
Serving Size:1 Serving
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