Draggingtree Posted January 3, 2016 Share Posted January 3, 2016 Mexican Chicken Casserole Prep Time min.25 Total Time 45min. Servings 4 Servings Fresh veggies team up with lots of delicious stuff in this Mexican Chicken Casserole, including black beans, whole wheat tortillas and melty cheese. What You Need · 3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces · 1 tsp. ground cumin · 1 green pepper, chopped · 1-1/2 cups TACO BELL® Thick & Chunky Salsa · 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed · 1 can (15.5 oz.) no-salt-added black beans, rinsed · 1 tomato, chopped · 2 whole wheat tortillas (6 inch) · 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided Make It Tap or click steps to mark as complete · Heat oven to 375ºF. · Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes. · Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover. · Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted. http://www.kraftrecipes.com/recipes/mexican-chicken-casserole-112394.aspx Link to comment Share on other sites More sharing options...
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