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Chicken Fajita Casserole




Source of Recipe


Schmitty


List of Ingredients




Serving Size : 4

7 3/8 ounces red beans and rice mix
4 ounces sliced ripe olives -- drained
4 ounces chopped green chilies -- drained
8 TYSON Fresh Chicken Breast Tenders --OR--
8 Tyson Individually Fresh Frozen Boneless Skinless Chicken Tenderloins*
2 cups boiling water
14 1/2 ounces diced tomatoes
1 cup shredded Monterey Jack cheese
1 cup tortilla chips -- crushed



Recipe



Place red beans and rice a 13x9x2-inch baking dish (do not include seasoning packet); top with
olives and chilies. Place chicken in baking dish.
In a medium bowl, combine boiling water, tomatoes and contents of rice seasoning packet. Pour over chicken. Cover and bake at 350°ÌŠF for 45 minutes. Uncover; sprinkle with cheese and
tortilla chops. Bake, uncovered, 5 minutes longer or until rice is cooked and internal juices of chicken run clear. (Internal temperature of chicken should read 170°ÌŠF.)
Source: TOH Cooking School Recipe Collection-Fall 2001"
Per Serving (excluding unknown items): 127 cal. 9g Fat (61.1% cal.from fat); 8g Protein; 5g Carb.; 1g Dietary Fiber; 25mg Cholesterol;
164mg Sodium.
Exchanges: 1 Lean Meat; 1 Vegetable; 1 Fat.