Enjoy this chicken casserole recipe with its peppy southwestern flavor. 1 tablespoon vegetable oil 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces 1 (16 oz.) bag frozen corn, broccoli, and red pepper 1 (15 oz.) can black beans, rinsed and drained 1 cup thick and chunky salsa 2 cups tortilla chips, coarsely crushed 1 cup cheddar cheese, shredded Directions Heat oil in 10-inch skillet over medium-high heat.
Cook chicken in oil, stirring occasionally, until brown. Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp but slightly tender. Top with tortilla chips and cheese. Cover and cook about 2 minutes or until cheese is melted.
By: Donna Monday