Mexican Chicken Casserole
Yellow Rice
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 1 (32-oz) pkg refrigerated diced chicken breasts
- 2 Tbsp olive oil
- 1 (1-oz) envelope taco seasoning mix
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 (15.25-oz) can Southwest corn, drained
- 1 cup refrigerated salsa
- ½ cup water
- 1 (4-oz) can chopped green chiles, undrained
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 3 cups coarsely crushed lime-flavored tortilla chips (or use plain)
Instructions
- Preheat oven to 400°F. Cook chicken in hot oil in a large skillet over medium-high heat until browned and done. Sprinkle with seasoning; stir in beans, corn, salsa, and water. Simmer 5 minutes.
- Pour chicken mixture into a greased 13-x 9-inch baking dish. Combine cheese and crushed tortilla chips; sprinkle on casserole.
- Bake 10 minutes or until thoroughly heated.
Side Dish Ingredients
- 3 (8.8-oz) containers minute yellow rice
- 1 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions. Toss rice with butter in a bowl until melted.
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