SALSA VERDE CHICKEN AND BEAN BAKE

Salsa Verde Chicken and Bean Bake image

All the flavors mix to make one great-tasting dish. If desired, serve over rice with favorite chili toppings, such as chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, and guacamole.

Provided by Aaron Bizzell

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

cooking spray
1 ¼ pounds chicken tenders, cut into 1-inch pieces
2 (15.5 ounce) cans cannellini beans, drained
1 (16 ounce) jar salsa verde
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1 ounce) package taco seasoning
2 teaspoons ground cumin
2 teaspoons garlic powder
2 cups shredded Mexican cheese blend

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook until browned, 5 to 7 minutes on each side. Add cannellini beans, salsa verde, diced tomatoes with chile peppers, taco seasoning, cumin, and garlic powder; stir to combine. Spread in the prepared baking dish and cover with foil.
Bake in the preheated oven until an instant-read thermometer inserted into the center of the casserole reads at least 165 degrees F (74 degrees C), 25 to 30 minutes.
Remove from the oven and sprinkle Mexican cheese blend over top. Recover with foil and let rest until cheese melts, about 5 minutes.

Nutrition Facts : Calories 303 calories, Carbohydrate 24.3 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 25.4 g, SaturatedFat 6.5 g, Sodium 1016.5 mg, Sugar 2.7 g