Amy's Speedy Mexican Chicken Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Amy's Speedy Mexican Chicken Casserole calories by ingredient
Introduction
This is a tasty, fast dinner the whole family will love! This is a tasty, fast dinner the whole family will love!Number of Servings: 8
Ingredients
-
1 lb. boneless, skinless chicken breast tenderloins
1 15oz. can dark red kidney beans, drained
1 15oz. can great northern beans, drained
1 15oz. can sweet corn, drained
1 10oz. can Rotel (undrained)
1 6oz. can tomato paste
1 cup lightly crushed tortilla chips
2 tablespoons sliced black olives
2 cups Velveeta shredded cheese
Directions
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.