8 cups (2 L) day-old cubed Ben’s® White Bread
2 tbsp (30 mL) olive oil
12 oz (350 g) boneless skinless breasts, cubed
1 small onion, diced
2 cloves garlic, minced
4 tsp (20 mL) Tex Mex seasoning
1 can (540 mL) black beans, drained and rinsed
1 1/2 cups (375 mL) milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) shredded Tex Mex Cheese blend, divided
2 green onions, finely sliced
1 1/2 cups (375 mL) tomato salsa
Lime wedges, for serving (optional)
Preheat oven to 350°F (180°C). Heat oil in large skillet set over medium heat; cook chicken, onion, garlic and Tex Mex seasoning for 8 to 10 minutes or until chicken is browned all over. Stir in beans; cook for about 5 minutes or until chicken is just cooked and beans are well coated.
In large bowl, whisk together eggs, milk, salt and pepper. Add bread; toss to coat. Stir in chicken mixture and half of the cheese. Let stand for about 10 minutes or until bread has absorbed the egg mixture.
Transfer to greased 13- x 9-inch (3 L) baking dish; gently press down and sprinkle with remaining cheese. Bake for 40 to 45 minutes or until golden brown, puffy and set. Sprinkle with green onions; serve with salsa, and lime (if desired).
• Serve with pickled jalapeño peppers for a spicy addition.
• Substitute Cheddar for Tex Mex cheese blend if desired.