Mexican Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy week night dinner - adapted from a recipe taken from Australian Good Taste Magazine. I used mild salsa to make it kid friendly but go as hot and spicy as you like . Ingredients:
1 tablespoon olive oil |
500 g diced chicken fillets |
1 (420 g) can kidney beans, drained |
1 (420 g) can mexican chili beans |
1 (420 g) can corn kernels, drained |
1 (300 g) jar mild salsa |
1 cup grated cheese |
Directions:
1. Heat oil and brown chicken in pan.
2. Tip beans over base of 4 cup capacity ovenproof baking dish.
3. Top with all the cooked chicken.
4. Tip corn over chicken layer.
5. Pour over salsa.
6. Sprinkle cheese over the top.
7. Bake for 20 minutes or until chicken is cooked through
8. Serve with guacamole and/or sour cream if desired.
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