- 3-4 pounds boneless skinless chicken breast (about five-six breasts)
- Taco Seasoning
- One medium onion, sliced
- One red bell pepper, sliced
- 2 cans of green beans, French cut
- 8 oz cream cheese
- 8 oz shredded cheddar cheese
- 1 can of Rotel tomatoes (diced tomatoes mixed with green chiles) - do not drain
- Cube chicken in large, bite-size cunks and pan fry in a skillet in butter or oil.
- After chicken is cooked through, toss with two tablespoons of taco seasoning and place in greased 9x13 casserole dish.
- In the same skillet, sautee the onion and red pepper until just barely tender-crisp.
- Drain the two cans of green beans and mix in the casserole dish with the chicken.
- In a medium size microwaveable bowl, soften cream cheese in the microwave for a minute.
- Mix in the can of Rotel tomatoes (do not drain) with the softened cream cheese. Just mix it with a spoon until it's an even consistency. Pour this mixture over the chicken and green beans.
- Spread the cheddar cheese evenly over casserole.
- Spoon the onions and red peppers evenly over cheese.
- Bake for 30 minutes at 350.
