Categories: Chicken, Main Dish, Tex-Mex

Ingredients

• 3 cups shredded cooked chicken, seasoned with
• salt and pepper
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 (15 ounce) can chili with beans (I use Wolfe brand)
• 1 (15 ounce) can pinto beans, drained
• 1/4 cup canned tomatoes and green chilies (I use Rotel brand, either mild or hot)
• 8 ounces Velveeta Mexican cheese (mild or hot)

Directions

1. Distribute the chicken evenly over the bottom of a 13×9 inch baking dish (glass or ceramic); set aside.

2. In a skillet, heat the oil over medium heat.

3. Add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.

4. Distribute the onion/pepper mixture evenly over the chicken.

5. Spread the chili evenly over the top.

6. Distribute the pinto beans and then the tomatoes evenly over the top.

7. Cut the Velveeta into thick slices and place them over the tomatoes.

8. Bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the Velveeta is melted.

Email to a friend | Print this recipe | Back