Chicken Fajita Casserole

 Chicken Fajita Casserole
Serve this Mexican-style casserole with salsa, sour cream and guacamole on the side and let everyone top their own

Ingredients……………………………………………………………….
8 Tyson® Fresh Chicken Breast Tenders
or 8 Tyson® IF Boneless, Skinless Chicken Tenderloins
1 box Uncle Ben’s® Chef’s Recipe™ Traditional Red Beans & Rice
1 can black olives, 4 oz. sliced, drained
1 can green chiles, 4 oz., drained and diced
2 cups water, boiling
1 can diced tomatoes, 15 oz.
1 cup Monterey Jack cheese, 4 oz., shredded
1 cup tortilla chips, crushed

Cooking Instructions………………………………………………….

1. Preheat oven to 350°F. Wash hands. Place red beans and rice (do not include seasoning packet) in 13 x 9-inch baking dish; top with olives and chilies. Place chicken in baking dish. Wash hands.
2. Combine boiling water, tomatoes and contents of rice seasoning packet in medium bowl. Pour over chicken mixture. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done (internal temp 170°F).

Serving Suggestion: Serve with a tossed salad and lime sherbet for dessert. Refrigerate leftovers.

Substitution Tip: To substitute Tyson® Individually Frozen Boneless, Skinless Chicken Tenderloins, simply increase cooking time by about one-third.

**Thanks to they Tyson website here for this recipe.  It sounds delicious and I can’t wait to put it on my after baby and quick menu.  Enjoy!