Mexican Chicken Casserole
Easy week night dinner - adapted from a recipe taken from Australian Good Taste Magazine. I used mild salsa to make it kid friendly but go as hot and spicy as you like .
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 500g diced chicken fillets
- 1
- 1(420 g) can Mexican chili beans
- 1
- 1(300 g) jar mild salsa
- 1cup grated cheese
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DIRECTIONS
- Heat oil and brown chicken in pan.
- Tip beans over base of 4 cup capacity ovenproof baking dish.
- Top with all the cooked chicken.
- Tip corn over chicken layer.
- Pour over salsa.
- Sprinkle cheese over the top.
- Bake for 20 minutes or until chicken is cooked through
- Serve with guacamole and/or sour cream if desired.
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