Chicken Fajita Casserole
Layers of chunky salsa, hearty beans, melty cheese, tortilla chips, chicken tenderloins, and plenty of other good stuff. Just 1 hour, including bake time.
6
Servings
10 m
Preparation
50 m
Cooking
345
Calories
Ingredients
8 Fresh Trimmed & Ready® Premium Chicken Breast Tenderloins
1 box Traditional Red Beans & Rice
1 can black olives, 4-oz. sliced, drained
1 can green chilies, 4-oz., drained and diced
2 cup water, boiling
1 can diced tomatoes, 15-oz.
1 cup Monterey Jack cheese, 4-oz., shredded
1 cup tortilla chips, crushed
| Calories | 345 |
| Protein | 19 g |
| Total Fat | 12 g |
| Cholesterol | 35 mg |
| Sodium | 1163 mg |
| Total Carbohydrate | 40 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat oven to 350°F. Place red beans and rice (do not include seasoning packet) in 13 x 9-inch baking dish; top with olives and chilies. Place chicken in baking dish.
2. Combine boiling water, tomatoes and contents of rice seasoning packet in medium bowl. Pour over chicken mixture. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done (internal temp 170°F).
| Calories | 345 |
| Protein | 19 g |
| Total Fat | 12 g |
| Cholesterol | 35 mg |
| Sodium | 1163 mg |
| Total Carbohydrate | 40 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
