Chicken Fajita Casserole

Chicken Fajita Casserole

7 ounces red beans and rice mix
4 ounces sliced ripe olives, drained
4 ounces chopped green chiles, drained
8 chicken breast tenders
2 cups boiling water
14 ounces diced tomatoes
1 cup shredded Monterey jack cheese
1 cup tortilla chips, crushed

Place red beans and rice a 13x9x2-inch baking dish (do not include seasoning packet; top with olives and chilies.

Place chicken in baking dish.

In a medium bowl, combine boiling water, tomatoes and contents of rice seasoning packet. Pour over chicken.

Cover and bake at 350ºF for 45 minutes.

Uncover; sprinkle with cheese and tortilla chops. Bake, uncovered, 5 minutes longer or until rice is cooked and internal juices of chicken run clear. (Internal temperature of chicken should read 170ºF.)

Serves 4.


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