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Mexican Chicken Casserole

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“This recipe was featured in an email from the www.kraftfoods.com website.”
READY IN:
35mins
SERVES:
4
YIELD:
1 8 x 8 inch pan
UNITS:
US

Ingredients Nutrition

Directions

  1. HEAT oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minute Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 minute Add Neufchatel cheese; cook 2 minute or until melted. Stir in beans and tomatoes.
  2. SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.
  3. BAKE 20 minute or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 minute or until melted.
  4. Special Extra: Sprinkle with 1/4 cup chopped cilantro just before serving.
  5. Serving Suggestion: Serve with a crisp mixed green salad to round out the meal.

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