January 19, 2009

Mexican chicken casserole

3/4 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tsp. ground cumin
1 green pepper, chopped
1-1/2 cups Salsa
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 can (15 oz.) no-salt-added black beans, drained, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inch)
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

HEAT oven to 375ºF.
Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min.
Add peppers; cook 2 min., stirring occasionally.
Stir in salsa; cook 2 min.
Add Neufchatel cheese; cook 2 min. or until melted.
Stir in beans and tomatoes.

SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.

BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

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