Mexican

Mexican Chilli Chicken Crock Pot Casserole is for Dinner.

Mexican Chilli Chicken Crock Pot Casserole takes 10 minutes to prepare.

Mexican Chilli Chicken Crock Pot Casserole takes 240 minutes to cook.

Mexican Chilli Chicken Crock Pot Casserole makes 12 servings.

The ingredients for Mexican Chilli Chicken Crock Pot Casserole are:

Chicken Breast, no skin, 500 grams
Barley, 170 gram
Aldi Carloni Diced Tomatoes In Juice 100gm, 800 gram
Aldi Carloni Tomato Paste, 50 gram
Capsicum 100grams,
Edgell Canned Sweet Corn No Added Salt, 400 gram
Onions, raw, 1 medium
Campbells Low Salt Chicken Stock 1 Ltr
1 tbls of chilli flakes or other chilli seasoning

Here is how you make Mexican Chilli Chicken Crock Pot Casserole:

Dice chicken and place in crock pot. Strain corn and add to crock pot, along with canned tomatoes, barley, diced capsicum, diced onion, chicken stock, chilli seasoning and tomatoe paste. Mix until combined. Cook on low for 8 hours or high for 4 hours. Cooking time will depend on the model of your crock pot. Keep an eye on the moisture level.. if you think it is too dry you can add a little water.. however, I removed the lid in the last 1/2 hour of cooking to evaporate some moisture and allow for a thicker mixture.Number of Servings: 12Recipe submitted by SparkPeople user MOVEIT2009.

The nutritional information for Mexican Chilli Chicken Crock Pot Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 151.1

• Total Fat: 1.7 g
• Cholesterol: 24.2 mg
• Sodium: 27.4 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 0.2 g
• Protein: 14.5 g

Mexican Chilli Chicken Crock Pot Casserole is Mexican cuisine.