Wednesday, May 5, 2010

Mexican Chicken Casserole - Recipe

I'm sure there's a recipe out there somewhere for this, but this is what I threw together in honor of Cinco De Mayo!

10-12 oz cooked chicken, cut into bite size pieces (I used the dark meat from a whole chicken I roasted)
1 15-oz can black beans,drained & rinsed
1 15-oz can whole kernel corn, drained
2 oz onion, chopped
2 cloves garlic, minced
2 tsp olive oil
salt & pepper to taste
16 oz salsa
4 oz mozzarella cheese, shredded or diced

1. Preheat oven to 350 degrees.

2. Sautee the onion and garlic in olive oil.

3. Mix all ingredients, except for cheese, in a casserole dish. Sprinkle cheese over top. Bake for 25-30 minutes, or until cheese is bubbly.

This makes 8 servings, each with 213.6 calories, 6.2 g fat, 22.5 g carbs (3.9 g fiber), 16.3 g protein - 4 WW/Core+1

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