Chicken Fajita Casserole
7 ounces red beans and rice mix
4 ounces sliced ripe olives, drained
4 ounces chopped green chiles, drained
8 chicken breast tenders
2 cups boiling water
14 ounces diced tomatoes
1 cup shredded Monterey jack cheese
1 cup tortilla chips, crushed
Place red beans and rice a 13x9x2-inch baking dish (do not include seasoning
packet; top with olives and chilies.
Place chicken in baking dish.
In a medium bowl, combine boiling water, tomatoes and
contents of rice seasoning packet. Pour over chicken.
Cover and bake at 350ºF for 45 minutes.
Uncover; sprinkle with cheese and tortilla chops. Bake,
uncovered, 5 minutes longer or until rice is cooked and internal juices of
chicken run clear. (Internal temperature of chicken should read 170ºF.)