Categories: Chicken, Main Dish, Tex-Mex
Ingredients
- 3 cups shredded cooked chicken, seasoned with
- salt and pepper
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 (15 ounce) can chili with beans (I use Wolfe brand)
- 1 (15 ounce) can pinto beans, drained
- 1/4 cup canned tomatoes and green chilies (I use Rotel brand, either mild or hot)
- 8 ounces Velveeta Mexican cheese (mild or hot)
Directions
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Distribute the chicken evenly over the bottom of a 13×9 inch baking dish (glass or ceramic); set aside.
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In a skillet, heat the oil over medium heat.
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Add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.
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Distribute the onion/pepper mixture evenly over the chicken.
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Spread the chili evenly over the top.
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Distribute the pinto beans and then the tomatoes evenly over the top.
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Cut the Velveeta into thick slices and place them over the tomatoes.
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Bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the Velveeta is melted.