Salsa Verde Chicken and Bean Bake
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Salsa Verde Chicken and Bean Bake

1. Cooking spray -
2. Chicken tenders, cut into 1-inch pieces - 1 ¼ pounds
3. Cannellini beans, drained - 2 (15.5 ounce) cans
4. Salsa verde - 1 (16 ounce) jar
5. Diced tomatoes with green chile peppers - 1 (10 ounce) can
6. Taco seasoning - 1 (1 ounce) package
7. Ground cumin - 2 teaspoons
8. Garlic powder - 2 teaspoons
9. Shredded Mexican cheese blend - 2 cups

How to cook deliciously - Salsa Verde Chicken and Bean Bake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2. Stage

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.

3. Stage

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.

4. Stage

Remove from the oven and sprinkle Mexican cheese blend over top. Recover with foil and let rest until cheese melts, about 5 minutes.