Prep Time: 15 minutes
Cook Time: 25 minutes

1/2 tsp (2.5 ml) olive oil

2 boneless, skinless chicken breasts, cooked and sliced

1 tsp (5 ml) Epicure’s Chili Seasoning

2 cups (500 ml) thinly sliced sweet potato

1 cup (250 ml) prepared Epicure’s Salsa – any kind

1 — 14 oz (398 ml) can black beans, rinsed and drained

1 cup (250 ml) diced white onion

2 cups (500 ml) frozen peas and corn

1/2 cup (125 ml) pecans

1. Preheat the oven to 350° F (175 °C).
2. Place Epicure’s Eclipse^® Coated Professional Frying Pan over medium heat. Add oil, chicken and Epicure’s Chili Seasoning. Cook for approximately 3 minutes. Remove and set aside. Add potatoes and Epicure’s Salsa and sauté for an additional 5 minutes.
3. Layer ingredients in a casserole dish in this order: chicken, beans, onion, peas, corn, potato mixture and pecans. Bake for approximately 25 minutes and serve.