Fully Loaded Spanish Casserole

Name: Fully Loaded Spanish Casserole
Ingredients: 1 packages Boneless Chicken Breasts; 2 tsp Salt; 2 tbsp ground cumin; 2 dash garlic powder; 2 can kidney beans; 2 can Rotel diced tomatoes & chili; 1 dash lemon juice; 1/2 bunch Green onions, chopped up; 1 dash lime juice; 1/2 medium yellow onion; 1/2 cup shredded cheddar cheese; 5 tbsp olive oil, extra virgin; 4 dash pepper; 1/2 cup shredded cheddar cheese

14 ingredients

15 steps

Ingredients

1 packages Boneless Chicken Breasts
2 tsp Salt
2 tbsp ground cumin
2 dash garlic powder
2 can kidney beans
2 can Rotel diced tomatoes & chili
1 dash lemon juice
1/2 bunch Green onions, chopped up
1 dash lime juice
1/2 medium yellow onion
1/2 cup shredded cheddar cheese
5 tbsp olive oil, extra virgin
4 dash pepper
1/2 cup shredded cheddar cheese

Directions

1

In large skillet on medium heat, add olive oil, then add chicken.
2

Cook for roughly 15 minutes Browning both sides and thawing frozen chicken.
3

Take chicken out of skillet and slice into pieces, put back in skillet add salt, pepper, cumin, garlic, lemon and lime.
4

Continue to cook for another 15 minutes...
5

In a separate bowl combine kidney beans (drained), rotel tomatoes, onion (half green bunch) save other chopped half for later, mix cheddar cheese (Save remainder of cheese for later)..
6

Mix together and let stand while chicken finishes cooking..
7

Finally!
8

Chicken is done nice and brown.
9

Pour mixture from bowl into skillet with chicken.
10

Blend very well.
11

Transfer into glass casserole dish, pre heat oven to 350 packing it all in dish.
12

Add remainder of cheddar cheese to the top of casserole, then sprinkle green onions ontop.
13

Bake for 10 minutes uncovered to melt cheese.
14

I served this with a side of Spanish rice.
15

Very filling =) Serve and enjoy!