Chicken Casserole Ole

American.foodie's picture

Nov. 20, 2011

Ingredients

Skinless boneless chicken tenderloins 12
Water 2 Cup (32 tbs)
Canned mild chili beans 15 Ounce , undrained (1 can)
Salsa 1 Cup (16 tbs)
Green bell pepper 1/2 Cup (8 tbs) , chopped
Instant rice 2 Cup (32 tbs) (UNCLE BEN'S Brand)
Mexican cheese blend 2 Cup (32 tbs) , shredded
Tortilla chips 2 Cup (32 tbs) (bite size)

Directions

MAKING

1 Spray a large skillet with nonstick cooking spray.

2 Add in the chicken.

3 Cook over medium-high heat for 12 to 15 minutes or until lightly browned on both sides and chicken is no longer pink in center.

4 Add in water, beans, salsa and bell pepper.

5 Bring to a boil.

6 Add in the rice and 1 cup cheese.

7 Cover and remove from the heat and let stand for 5 minutes or until liquid is absorbed.

8 Top with tortilla chips and the remaining 1 cup cheese.

9 Allow to stand, covered, for 3 to 5 minutes or until cheese is melted.

SERVING

10 Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 851Calories from Fat 133

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 899 mg37.46%

Total Carbohydrates 73 g24.3%

Dietary Fiber 6 g24%

Sugars 5 g

Protein 100 g200%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet