Name: Salsa Verde Chicken and Bean Bake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cooking spray -; Chicken tenders, cut into 1-inch pieces - 1 ¼ pounds; Cannellini beans, drained - 2 (15.5 ounce) cans; Salsa verde - 1 (16 ounce) jar; Diced tomatoes with green chile peppers - 1 (10 ounce) can; Taco seasoning - 1 (1 ounce) package; Ground cumin - 2 teaspoons; Garlic powder - 2 teaspoons; Shredded Mexican cheese blend - 2 cups

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.