Mexican Chicken Casserole

By sassy47

Ingredients

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

Preparation

Step 1

pray. 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.