Chicken Fajita Casserole
1 1/2 pounds boneless skinless chicken breasts, cut into strips.
1 box Red Beans & Rice mix with seasonings
1 can (4oz) diced green chilies, drained
1 can (15oz) diced tomatoes
1 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
Prep Day:
Place chicken strips, chilies, and diced tomatoes in freezer bag. Place cheese and crushed tortilla chips in little baggies. Place all in freezer bag along with instructions.
Chicken Fajita Casserole
Serving Day:
Thaw. Preheat oven to 350 degrees. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Top with chicken strips. Top with tomato mixture (can also add olives if desired). Pour 2 cups boiling water over all. 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.
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