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)
Directions
Spray 13x9-inch (3-quart) baking dish with cooking spray.
Cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned in a 12-inch nonstick skillet.
Add remaining ingredients except cheese to the chicken mixture.
Stir and spread in baking dish, cover with foil.
Bake 25 to 30 minutes.
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, or guacamole.
Cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned in a 12-inch nonstick skillet.
Add remaining ingredients except cheese to the chicken mixture.
Stir and spread in baking dish, cover with foil.
Bake 25 to 30 minutes.
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, or guacamole.
Source: Pillsbury.com
