Chicken Laredo
Chicken, beans, canned chili and Velveeta--I am in heaven.
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INGREDIENTS
Nutrition- 3cups shredded cooked chicken, seasoned with
- salt and pepper
- 2tablespoons vegetable oil
- 1cup chopped onion
- 1cup chopped green bell pepper
- 1(15 ounce) can chili with beans (I use Wolfe brand)
- 1
- 1⁄4
- 8
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DIRECTIONS
- Distribute the chicken evenly over the bottom of a 13x9 inch baking dish (glass or ceramic); set aside.
- In a skillet, heat the oil over medium heat.
- Add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.
- Distribute the onion/pepper mixture evenly over the chicken.
- Spread the chili evenly over the top.
- Distribute the pinto beans and then the tomatoes evenly over the top.
- Cut the Velveeta into thick slices and place them over the tomatoes.
- Bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the Velveeta is melted.
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