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Recipes From Cooking Light Magazine Article
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Making Mexican Chicken Casserole Recipe
from: Jack KaestnerIngredients:
- 2 skinless/boneless chicken breasts (chopped into small pieces)
- 1 can red kidney beans (rinsed and drained)
- 1 (8 ounce) can of sweet corn (drained)
- 1/2 teaspoon garlic powder
- 1/2 small onion (thinly sliced)
- 1/4 cup sliced black olives
- 1/4 cup salsa of choice
- 1 cup shredded Mexican-style cheese
- 1 (8 ounce) jar of salsa of choice
- 2 cups crushed plain tortilla chips
- 2 tablespoons olive oil
Preparation Process:
Place
the oil in a large skillet and cook the chicken, onions and garlic
powder over medium heat until cooked through and no longer pink.
Add jar
of salsa, beans, born and a little water to prevent mixture from drying
out. Cover and simmer over low heat for approximately 10 minutes.
Preheat oven to 350F. Transfer chicken mixture to a 9x13 inch baking
dish.
Top with 1/2 cup cheese, then crushed tortillas chips.
Top with
remaining cheese and sliced black olives.
Bake for approximately 15
minutes until everything is heated through and cheese is melted and
bubbly.
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