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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From a January/February 2007 issue of Pillsbury's Casseroles & Slow Cooker . Ingredients:
4 cups diced cooked chicken (1/4 to 1/2 inch) |
1 (15 ounce) can pinto beans, drained, rinsed |
1/2 cup chunky salsa |
1 (10 3/4 ounce) can condensed nacho cheese soup |
1 1/2 cups shredded cheddar cheese (6 oz) |
1 cup shredded lettuce |
1 meidum tomato, chopped |
1 (2 1/4 ounce) can sliced ripe olives, drained, if desired |
Directions:
1. Heat oven to 375°F
2. In large bowl, mix chicken, beans, salsa and soup.
3. Spoon evenly into ungreased 8-inch square (2-Quart) glass baking dish.
4. Sprinkle with cheese.
5. Cover dish with foil.
6. Bake 30 to 40 minutes.
7. Uncover dish; bake 5 to 8 minutes longer or until edges are bubbly.
8. Top with lettuce, tomato and olives.
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