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Mexican Chicken Casserole
2 tablespoons oil
1 onion, chopped
450 gram (1 pound) boneless, skinless chicken breasts, cubed
2 teaspoon Mild Chilli Powder
Salt & pepper
400 gram (14 ounce) tin chopped tomatoes
400 gram (14 ounce) tin mixed beans, drained and washed
1 red pepper, sliced
Pre-heat oven to 180°C, 350°F, Gas Mark 4.
Heat the oil in a pan and fry the onion and chicken for 3-4 minutes until browned. Transfer to an ovenproof dish.
Stir in the remaining ingredients. Cover and cook for 45 minutes.