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South of the Border Chicken and Bean Casserole Recipe

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This recipe for South of the Border Chicken and Bean Casserole, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Shively
Added: Friday, January 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts, cooked and cut or shredded
1 envelope taco seasoning
2 green pappers, chopped
1 red papper, chopped
1 (10 oz) package frozen corn
1 cups mild salsa
2 cans black beans, rinsed and drained
6-8 cups cooked rice
1 cup shredded cheddar cheese
sour cream

Directions:
Directions:
Preheat oven to 350 degrees. Toss chicken with taco seasoning until well coated. Add peppers, corn, salsa, and beans. Toss gently to mix. Pour into 13 x 9 inch or 3-quart baking dish. Bake for 45 minutes. Stir once, halfway through baking. Top with cheese. Let sit so cheese will melt. Serve over rice with a dollop of sour cream.

Number Of Servings:
Number Of Servings:
8

 

 

 

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