Amy's Speedy Mexican Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. boneless, skinless chicken breast tenderloins1 15oz. can dark red kidney beans, drained1 15oz. can great northern beans, drained1 15oz. can sweet corn, drained1 10oz. can Rotel (undrained)1 6oz. can tomato paste1 cup lightly crushed tortilla chips2 tablespoons sliced black olives2 cups Velveeta shredded cheese
Preheat oven to 375 degrees
Microwave chicken tenderloins until cooked thoroughly & cut into bite-sized pieces.
Combine kidney beans, great northern beans, corn, Rotel, & tomato paste in large sauce pan. Stir over high heat until well blended and heated through. Stir in cooked chicken.
Pour mixture into a 9 X 13 baking pan. Top with black olives, crushed tortilla chips & shredded cheese.
Bake at 375 for 12-15 minutes or until cheese is melted and filling is bubbly.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user ALOVE1967.
Microwave chicken tenderloins until cooked thoroughly & cut into bite-sized pieces.
Combine kidney beans, great northern beans, corn, Rotel, & tomato paste in large sauce pan. Stir over high heat until well blended and heated through. Stir in cooked chicken.
Pour mixture into a 9 X 13 baking pan. Top with black olives, crushed tortilla chips & shredded cheese.
Bake at 375 for 12-15 minutes or until cheese is melted and filling is bubbly.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user ALOVE1967.
Nutritional Info Amount Per Serving
- Calories: 287.9
- Total Fat: 9.8 g
- Cholesterol: 52.5 mg
- Sodium: 893.0 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 5.7 g
- Protein: 22.5 g
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