5-Ingredient White Chicken Chili Bake Recipe

Name: 5-Ingredient White Chicken Chili Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 20 oz boneless skinless chicken thighs, cut into 1-inch pieces; 1 package (1 oz) Old El Paso™ taco seasoning mix; 2 cans (19 oz each) Progresso™ chickpeas, drained, rinsed; 1 cup tomatillo salsa (from 16-oz jar) or salsa verde; 2 cups shredded mozzarella cheese (8 oz)

Ingredients

20 oz boneless skinless chicken thighs, cut into 1-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
2 cans (19 oz each) Progresso™ chickpeas, drained, rinsed
1 cup tomatillo salsa (from 16-oz jar) or salsa verde
2 cups shredded mozzarella cheese (8 oz)

	PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 8 servings

Instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch nonstick skillet, cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned.
Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Cover baking dish with foil.
Bake 25 to 30 minutes or until instant-read thermometer inserted in center of casserole reads 165°F.
Top with cheese, and recover with foil. Let rest at room temperature about 5 minutes or until cheese melts. If desired, serve over rice with favorite chili toppings: chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, guacamole.

Dinner