Offer a colorful side of steamed broccoli with slivers of red and yellow bell peppers and a lemon dressing. Finish lavishly with chocolate pecan pie à la mode.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
2 cups diced cooked chicken (about 8 ounces)
1 cup purchased mild or medium-hot chunky salsa
1 cup drained canned black beans
1 18-ounce package frozen mashed potatoes, thawed
1/2 cup (packed) shredded hot pepper Monterey Jack cheese
3 tablespoons chopped fresh cilantro
Preparation
Preheat oven to 450°F. Combine chicken, salsa and beans in 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half of cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro.
