Jody's Tex Mex

2 (13 oz) cans of chicken breast,drained OR 3 cups cooked, shredded chicken
1 (8 oz) can sliced water chestnuts, drained and chopped
1 (14.5 oz) can Mexican Fiesta Petite Diced Tomatoes (petite tomatoes with green chilies)
1 (15.5 oz) can black beans, drained
1 cup frozen corn
1 cup shredded cheddar cheese
1 (8 oz) tomato sauce
1/2 cup milk IF baking in oven and not in crock pot.
taco seasoning, to taste

Stir all above ingredients together in a bowl, sprinkle taco seasoning across the top and stir in.  Pour into a sprayed 9" x 13" pan and sprinkle more cheddar cheese over the top and bake at 375 for 30 minutes.  Serve with shredded lettuce over tortilla chips.  Freeze remaining tex mex in single serving size TW containers for future meals.  YUMMY!!!
Yield:  8 servings
   Jody Beck

Crock pot style:  Can be made ahead and frozen in a TW bowl that would fit in your crock pot (2 qt bowl).  Seal and freeze mixture.  Take out of freezer and put in the refrigerator to partially thaw the day or night before cooking it.  Place partially thawed mix in crock pot in the morning and set on low.  Smells great when you walk in for dinner in the evening.  Serve with lettuce, cheese, and tortilla chips.  Kids even loved it cold, the next day on our picnic. 

Jody's Tex Mex was created when we moved to Pennsylvania to use up cans of chicken, I bought for emergencies, that had expired.  It's a great way to clean out the pantry and for when you don't have time to cook.