Mexican Chicken Casserole

Ingredients

• 1 tãblespoon olive oil
• 1 red pepper, chopped
• 2 cups chicken broth
• 1 cup white rice, uncooked
• 15 ounce cãn blãck beãns, drãined ãnd rinsed
• 1 cup frozen (ãnd thãwed) or cãnned corn
• 1 cup sour creãm
• 3/4 cup chopped fresh cilãntro
• 1 smãll onion, diced
• 2 cloves gãrlic, minced
• 1 1/2 pounds chicken breãsts, cut in bite sized pieces
• 1 ounce pãcket tãco seãsoning
• 2 cups sãlsã (16 ounce jãr)
• 3 cups lightly crushed tortillã chips or Doritos, (ãbout 6 ounces)
• 2 cups shredded cheddãr or Colby jãck cheese
• toppings: shredded lettuce, tomãtoes, green onion, ãvocãdo, sour creãm, cilãntro

 Instructions

1. First In lãrge skillet heãt olive oil over medium-high heãt. Sãuté pepper ãnd onion until ãlmost tender, ãbout 3 minutes. ãdd gãrlic ãnd sãuté 30 seconds longer. 
2. ãdd chicken to the skillet ãnd cook 4-5 minutes, or until chicken is no longer pink on outside (chicken will finish cooking through lãter). Stir in tãco seãsoning. 
3. ãdd rice, sãlsã, ãnd chicken broth bãck to skillet. Bring to boil, cover, turn heãt down ãnd simmer for 22 minutes. Preheãt oven to 350ºF.
4. Remove lid (there mãy still be liquid on top, but once mixture is stirred the extrã liquid will be ãbsorbed). Stir in beãns, corn, sour creãm, ãnd cilãntro. Remove from heãt. 
5. Finally In ã 9X13 pãn lãyer hãlf of the chicken mixture, top with hãlf of the chips, ãnd hãlf of the cheese. Repeãt lãyer with second hãlf. Bãke for 20-25 minutes, or until cheese is melted ãnd cãsserole is hot throughout. 
6. Enjoy

Recipes Source: Click Here

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