Yum Yum Good

The other night I cooked this delicious meal and it only took me twenty minutes to make. I try to find these recipes that don't take two hours to prepare and an hour and a half to cook but sometimes you just can't avoid all that work for a well worth meal. This one however, was a cinch and delicious. Not to mention, I am a big leftover fan of anything Mexican, so it's right up my alley. I thought I would share it with you. Try it out and let me know what you think. If you are a Mexican food fan, you won't be disappointed. My side dishes included refried beans and Mexican corn. Enjoy!

Note - My secret is I buy Chicken Tenders that are still a little frozen because they are easier to cut and I have a Pampered Chef chopper for vegetables. If you don't have one, I guess it sucks to be you then. HA-HA! I was JOKING! Sheeesh! Seriously, you only need to cut half of an onion and half of the bell pepper so it still shouldn't take that long.

CHICKEN FIESTA CASSEROLE

INGREDIENTS:
1 tablespoon canola oil
6 chicken breast halves, cubed
1/2 cup chopped green pepper
1/2 cup chopped onion
3 cups chunky salsa
1 cup chicken broth (Or 1 Chicken Boullion in one cup of boiling water)
1 1/2 cup quick cooking rice
1 cup shredded Monterey Jack cheese

DIRECTIONS:
Heat a large heavy skillet over medium high heat. Add the
oil and chicken and saute until the chicken is lightly
browned. Add the green pepper and onion and saute until
the chicken is thoroughly cooked. Add the salsa and broth
and bring to a boil. Stir in the rice and mix well. Toss
the cheese on top of the dish, cover, and remove from the
heat. Let rest for five minutes to cook the rice and serve
hot.