Mexican Chicken Casserole
EASY TO MAKE AND EVERYBODY REALLY LIKED IT!! I DID LEAVE OUT THE SALSA AND ADD PICANTE SAUCE-HOT. WHEN COOKING THE CHICKEN, I LIKEWISE UTILIZED THE ONIONS AND GARLIC. I EXCLUDE THE CHIPS. SERVED IT WITH SOUR CREAM CHIPS CHOPPED TOMATOES AND ADDITIONAL PICANTE SAUCE. WILL BE MAKING THIS ONCE AGAIN.
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
1 Heat oven to 375 ° F. Spray 9-inch glass pie plate or shallow little casserole with cooking spray. Prepare rice mix as directed on bag for minimum time. In big bowl, blend chicken, rice mix and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
2 Bake exposed 30 to 35 minutes or up until bubbly and heated up through. Sprinkle with cheese; bake 5 minutes longer or up until cheese is melted. Leading with shredded lettuce, tomato and staying green onions.