Mexican Chicken Casserole - cooking recipe

Ingredients

1 tablespoon olive oil
500 g diced chicken fillets
1 (420 g) can kidney beans, drained
1 (420 g) can Mexican chili beans
1 (420 g) can corn kernels, drained
1 (300 g) jar mild salsa
1 cup grated cheese

Preparation

Heat oil and brown chicken in pan.
Tip beans over base of 4 cup capacity ovenproof baking dish.
Top with all the cooked chicken.
Tip corn over chicken layer.
Pour over salsa.
Sprinkle cheese over the top.
Bake for 20 minutes or until chicken is cooked through
Serve with guacamole and/or sour cream if desired.