Chicken Fajita Casserole - cooking recipe

Ingredients

8 chicken breast tenders or 8 boneless skinles chicken tenderloins
1 (6 ounce) box uncle ben's chef's recipe traditional red beans & rice
4 ounces black olives, sliced and drained
4 ounces green chilies, drain and diced
2 cups water, boiling
1 (15 ounce) can diced tomatoes
1 cup shredded monterey jack cheese (about 4 ounces)
1 cup tortilla chips, crushed

Preparation

Preheat oven to 350\u00b0F Wash hands. Place red beans and rice (do not include seasoning packet) in 13x9-inch baking dish; top with olives and chilies. Place chicken in baking dish. Wash hands.
Combine boiling water, tomatoes and contents of rice seasoning packet in medium bowl. Pour over chicken mixture. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done (internal temperature 170\u00b0 F).
Serving Suggestion: Serve with a tossed salad and lime sherbert for dessert. Refrigerate leftovers.
Substitution Tip: To substitute Individually Frozen Boneless, Skinless Chicken Tenderloins, simply increase cooking time by about one-third.