Mexican Casserole

• 1 box cornbread mix
• 1 can corn
• 1 can refried beans
• 1 can Mexican (or with peppers) diced tomatoes
• 1 frozen boneless/skinless chicken breast
• 1 can black olives
• grated cheese

1. Grease a round glass casserole dish.
2. Microwave chicken breast for 10 minutes on high.
3. Prepare cornbread mix, using water from the canned corn instead of tap water (if called for).
4. Put cornbread mix in bottom of casserole dish. Chop up chicken and put it on top. Next, layer on the beans, corn, black olives, and tomatoes. (For a smaller casserole, use only a portion of the cans.)
5. Bake 20 - 25 min at 375 degrees. Sprinkle grated cheese on top, and return to oven for another 10 - 15 minutes, at least until cheese is well melted, maybe even a touch crusty.

cornbread mix, corn, beans, peppers, chicken breast, black olives, grated cheese

Taken from www.epicurious.com/recipes/member/views/mexican-casserole-1205225 (may not work)