Mexican Chicken Casserole
- 3/4 pound chicken breasts cut into 1/2 in. pieces
- 1 1/2 cup salsa
- 2 oz cream cheese, cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tomato, chopped
- 1/2 cup mexican cheese
- corn chips
Heat oven to 375. Cook & stir chicken on medium heat 2 minutes. Stir in salsa, cook 2 min. Add cream cheese, cook 2 minutes or until melted. Stir in beans and tomatoes.
Combine all ingredients, bake 20 minutes or until heated through.
Serve with chips, sour cream, lettuce.