Chicken Enchilada Casserole

Ranae

1 boneless, skinnless chicken breast, but into this bite-size strips

½ medium red bell pepper, finely chopped

¼ tsp. ground cumin

18.5 oz. can Progresso Light Southwestern-style vegetable soup

¼ cup uncooked instant rice

1 oz. cream cheese, cut into cubes

3 tbsps. Old El Paso refriend beans (from 16 oz. can)

4 corn tortillas (6 inch)

⅓ cup shredded mild cheddar cheese

Heat oven to 350°. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell is crisp-tender. Sprinkle with cumin.

Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

Stir cream cheese into chicken mixture until well blended. Spread 1 tbsp. of the refried beans on 1 tortilla; place, beans sie up, in bottom of ungreased 1 qt. casserole. Top with 1 cup chicken mixture; sprinkle with 1 tbsp. of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.

Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

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