Chicken Laredo

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

Ingredients

• Servings: 8
• 3 cups shredded cooked chicken, seasoned with
• salt and pepper
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 (15 ounce) can chili with beans (i use wolfe brand)
• 1 (15 ounce) can pinto beans, drained
• 1/4 cup canned tomatoes and green chilies (i use rotel brand, either mild or hot)
• 8 ounces velveeta mexican cheese (mild or hot)

Recipe

• 1 distribute the chicken evenly over the bottom of a 13x9 inch baking dish (glass or ceramic); set aside.
• 2 in a skillet, heat the oil over medium heat.
• 3 add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.
• 4 distribute the onion/pepper mixture evenly over the chicken.
• 5 spread the chili evenly over the top.
• 6 distribute the pinto beans and then the tomatoes evenly over the top.
• 7 cut the velveeta into thick slices and place them over the tomatoes.
• 8 bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the velveeta is melted.