All the flavors mix to make one great-tasting dish. If desired, serve over rice with favorite chili toppings, such as chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, and guacamole.

Gallery

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

    Advertisement
  • 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.

  • 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.

  • Remove from the oven and sprinkle Mexican cheese blend over top. Recover with foil and let rest until cheese melts, about 5 minutes.

Nutrition Facts

303 calories; protein 25.4g; carbohydrates 24.3g; fat 10.3g; cholesterol 65.4mg; sodium 1016.5mg. Full Nutrition
Advertisement