A quick and easy southwestern chicken and bean casserole topped with sliced black olives, crushed tortillas and Monterey Jack cheese.

Salsa Chicken and Kidney Beans

1 (16-ounce) jar medium chunky salsa- divided use
1 (15 1/2-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 for garnish
1/2 cup crushed tortilla chips for garnish
1/2 cup shredded Monterey Jack cheese for garnish

1. In greased, shallow, 1 1/2 quart baking dish, pour 1/4 cup of the salsa and spread evenly. Spoon kidney beans over salsa.
2. 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.
3. 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.
4. When serving, spoon beans and sauce over chicken.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.