Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 20 min
Yield: 3
Ingredients: 1 boneless skinless chicken breast, cut into thin bite-size strips; 1/2 medium red bell pepper, finely chopped; 1/4 teaspoon ground cumin; 1 can (18.5 oz) Progresso® Light Southwestern-style vegetable soup; 1/4 cup uncooked instant brown rice; 1 oz fat-free cream cheese, cut into cubes; 3 tablespoons Old El Paso® fat-free refried beans (from 16-oz can); 4 corn tortillas (6 inch); 1/3 cup shredded reduced-fat mild Cheddar cheese

Chicken Enchilada Casserole was pinched from <a href="http://www.bettycrocker.com/recipes/chicken-enchilada-casserole/56a83fe3-68a6-49d6-a5d4-23067a73b260?nicam2=Email" target="_blank">www.bettycrocker.com.</a>

"A can of Progresso® Light soup just made it easier to create a tasty chicken casserole with a Mexican twist. 3 servings..."

INGREDIENTS

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1 boneless skinless chicken breast, cut into thin bite-size strips

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1/2 medium red bell pepper, finely chopped

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1/4 teaspoon ground cumin

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1 can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

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1/4 cup uncooked instant brown rice

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1 oz fat-free cream cheese, cut into cubes

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3 tablespoons Old El Paso® fat-free refried beans (from 16-oz can)

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4 corn tortillas (6 inch)

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1/3 cup shredded reduced-fat mild Cheddar cheese

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