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Source: Perdue Farms

Tortilla Chicken and Bean Casserole
A tasty and creative dish!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
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1 tablespoon Vegetable Oil
1 cup chopped onion
1 cup green pepper, diced
1 jar (12 oz.) Pace Salsa Picante, mild
1 cup water
1 can (15 to 19 oz.) red kidney beans, drained
1 package (10 oz.) PERDUE® SHORT CUTS® Southwestern Seasoned Carved Chicken Breast
6 6-inch corn tortillas, quartered
1 cup shredded Monterey Jack cheese




In large skillet over medium-high heat, heat oil. Add onion, cook 3 minutes or until onion is softened. Stir in green pepper, salsa, water, beans and chicken; bring to a boil. Reduce heat to low; cover and simmer 2 minutes, stirring occasionally. Spoon 1/3 chicken mixture into 10"x6"x2" casserole; cover with 1/2 the tortillas. Continue layering chicken mixture and tortillas. Top with cheese. Bake in a preheated 350F oven 20 minutes or until heated through.




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