Chicken Laredo

Name: Chicken Laredo
Ingredients: 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)

9 ingredients

8 steps

Ingredients

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)

Directions

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.