Chicken Casserole Ole`
12 boneless, skinless chicken tenders
2c water
1 can mild chili beans, undrained
1c salsa
1/2c chopped green bell pepper
2c instant rice
2c shredded mexican cheese blend, divided
2c bite size tortilla chips
Spray large skillet with nonstick cooking spray. Add chicken; cook over medium-high heat 12-15 minutes or until lightly browned on both sides and chicken is no longer pink in center.
Add water, beans, salsa and bell pepper. Bring to a boil; add rice and 1c cheese.
Cover; remove from heat and let stand 5 minutes or until liquid is absorbed. Top with tortilla chips and remaining 1c cheese; let stand, covered, 3-5 minutes or until cheese is melted.
