Skinny Mexican Chicken Casserole

By jab120638

Ingredients

• 1bag1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
• 2cups2 cups cubed cooked chicken breast
• 1can1 can (10 oz) Old El Paso™ enchilada sauce
• 1/4cup1/4 cup chopped green onions (4 medium)
• 1/4cup1/4 cup chopped fresh cilantro
• 1small1 small red bell pepper, chopped
• 3/4cup3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
• 1cup1 cup shredded lettuce
• 11 tomato, chopped

Details

Servings 1
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.

2
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.