Mexican Chicken Casserole
Recipe submitted by: sroos
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. ground cumin
1 green pepper, chopped
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 can (15 oz.) no-salt-added black beans, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inch)
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
- HEAT oven to 375ºF.
- 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; cook 2 min. or until melted. Stir in beans and tomatoes.
- SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
- BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
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