so here's what I'm thinking of making for dinner....

[NMDemDist2]

a variation of this idea

SOUTHWEST CHICKEN CASSEROLE

Ingredients



3 cups C&W® The Ultimate Southwest Blend®
2 skinless, boneless chicken breasts
2 tablespoons mild/light olive oil or vegetable oil
7 ounces (half of a 14 oz can) chicken broth
4 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350° F. Thaw C&W® The Ultimate Southwest Blend® by placing in refrigerator overnight or by using a microwave oven. Transfer to a colander and let sit in sink to remove all excess moisture. If microwave is used for thawing, allow vegetables to cool in the colander.

Add oil to skillet; heat and brown chicken breasts. Transfer thawed and drained vegetables to a casserole dish. Add chicken broth, 2 tablespoons cilantro, salt and black pepper. Stir to mix. Place browned chicken on top of vegetable mixture, cover casserole and bake for about 30 minutes. Garnish with remaining cilantro.

I don't have the cilantro so I'm thinking of adding a half a Hatch Chili when I sautee the chicken, making rice with the rest of the chicken stock to serve the casserole on and topping it all off with cheese. the veggie blend is black beans, corn, red pepper, onion and mild green chilis

whadda ya think? suggestions?