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)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch nonstick skillet, cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned.
Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Cover baking dish with foil.
Bake 25 to 30 minutes or until instant-read thermometer inserted in center of casserole reads 165°F. 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, guacamole.
