| Chicken Fajita Casserole March 2008 |
|
|
8 raw breast tenderloins 1 box Uncle Ben's Chef Red Beans & Rice 4 oz can black olives-sliced 4 oz can green chilies 1 can chicken broth 14 oz can petite diced tomatoes 8 oz Monterey Jack-shredded 1-1/2 c crushed tortilla chips |
|
Preheat oven to 350* and spray a 13x9 dish with Pam. Pour rice in the bottom of dish-do not use seasoning pack here. Heat broth to boiling in a saucepot. Top rice with olives and chilies. Wash chicken and lightly season with salt, pepper, and garlic powder and lay on olives. Pour tomatoes and seasoning pack into hot broth, mixing well and pour over chicken. Cover with foil and bake 45 minutes. Uncover, add cheese and chips and bake 5 more minutes. **Note-you can use 3 chicken breasts can also be used-cut into 9 strips. This is great the next day served on tortillas.
|
|
Mimi ^..^ |
