by: Donna Monday

Enjoy this chicken casserole recipe with its peppy southwestern flavor.

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces

1 (16 oz.) bag frozen corn, broccoli, and red pepper

1 (15 oz.) can black beans, rinsed and drained

1 cup thick and chunky salsa

2 cups tortilla chips, coarsely crushed

1 cup cheddar cheese, shredded

Directions

Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil, stirring occasionally, until brown.

Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp but slightly tender.

Top with tortilla chips and cheese. Cover and cook about 2 minutes or until cheese is melted.