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Chicken Santa Fe

One of our favorite freezer meals.  Easy to put together and easy to heat up.  This recipe serves 10 folks.

1 TBS olive oil
4 large chicken breasts, cooked and chopped
15 oz. canned corn, drained
15 oz. canned black beans, drained and rinsed
15 oz. canned black eyed peas, drained
15 oz. canned pinto beans, drained
12 oz. canned diced, tomatoes, Ro-Tel brand recommended
15 oz. picante sauce
1 TBS chili powder
2 tsp cumin
1 cup cheddar cheese, shredded (about 4 oz.)

Assembly Directions:
In a large skillet add olive oil and chicken breast at medium heat.  Cook until done (no pink in the middle).  Remove and cut into bit sized pieces and set aside.

In a large bowl, mix together the corn, black beans, black-eyed peas, pinto beans, tomatoes, and picante sauce.  Add the chili powder, cumin, and chopped chicken, stirring until evenly mixed.

Freezing Directions:
Put mixture in a one-gallon freezer bag.  Put the shredded cheddar in a quart freezer bag.  Seal, label, and freeze both bags.  This recipe can easily be split in half in two quart freezer bags.

Serving Directions:
Thaw bean mixture bags.  Preheat oven to 350 degrees.  Spray a 9x13 pan (or an 8x8 pan for 1/2 recipe) with cooking spray.  Pour the bag of chicken mixture into the pan.  Cover with foil and bake for 30 minutes, or until heated through.  Remove foil.  Top with shredded cheese.  Bake an additional 10 minutes, or until the cheese is melted.

Serve over rice.

Serves: 10

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