Easy Mexican Chicken Casserole


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Easy Mexican Chicken Casserole

1 (10 ounce) can Ro-Tel
1 (16 ounce) can Ranch style beans
1 (15 ounce) can whole kernel corn
4 boneless, skinless chicken breasts, grilled
1 1/2cups uncooked elbow macaroni, prepared as directed on package, drained
4 cups shredded Cheddar cheese

Preheat oven to 375 degrees. In saucepan, combine beans and Ro-tel; heat through. Stir in corn and cheese. Stir chicken into bean mixture. Add to macaroni; stir well. Spoon into 9x13 inch baking dish. Bake for 20 minutes.
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