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Mexican Chicken Casserole recipe (Main Dish)

¾ lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 teaspoon ground cumin
1   green pepper, chopped

Posted by Enjoysfood on Feb 25, 2009


For full recipe, pics, and details go to the Love My Philly site.

HEAT oven to 375ΒΊF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel cheese; cook 2 min. or until melted. Stir in beans and tomatoes.

SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and ½ each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.

BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

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