Chicken Casserole Ole
makes 6 servings
12 boneless, skinless chicken tenders
2 c. water
1 can (15 oz) mild chili beans, undrained
1 c. salsa
1/2 c. chopped green bell pepper
2 c. instant rice
2 c. shredded Mexican cheese blend, divided
2 c. bite-size tortilla chips
- Spray large skillet with nonstick cooking spray. Add chicken; cook over medium-high heat 12-15 minutes or until lightly browned on both sides and chicken is no longer pink in the center.
- Add water, beans with liquid, salsa and bell pepper. Bring to a boil; add rice and 1 c. cheese. Cover; remove from heat and let stand 5 minutes or until liquid is absorbed. Top with tortilla chips and remaining 1 cup cheese; let stand, covered 3-5 minutes or until cheese is melted.