Salsa Chicken and Kidney Beans
A quick and easy Southwestern chicken breast and bean casserole topped with sliced black olives, crushed tortillas and Monterey Jack cheese.
1 (16-ounce) jar medium chunky salsa- divided use
1 (15.5-ounce) can light red kidney beans, drained and rinsed
2 teaspoons chili powder
4 boneless, skinless chicken breast halves
2 cloves garlic, minced
1/2 cup sliced black olives
1/2 cup crushed tortilla chips
1/2 cup shredded Monterey Jack cheese
- In greased, shallow, 1 1/2 quart baking dish, pour 1/4 cup of the salsa and spread evenly. Spoon kidney beans over salsa.
- Sprinkle chicken with chili powder on all sides and arrange on top of beans. Sprinkle chicken on top with garlic and pour remaining salsa over chicken.
- Place in 325°F (160°C) oven and bake for about 1 hour or until fork can be inserted in chicken with ease. During the last few minutes, top casserole with olives, tortilla chips and cheese.
- When serving, spoon beans and sauce over chicken.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.