1 tablespoon butter or margarine, softened
1 (8 ounce) package cream cheese, softened
1 large onion, grated
2 medium red bell peppers, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 large onion, chopped
3 cloves garlic, minced
3/4 teaspoon salt
2 (8 ounce) cans Mexican-style beans, rinsed and drained
8 chicken breasts, cut into 1 inch cubes
1 cup skinless, boneless chicken breast halves
1/2 cup cornstarch
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter or margarine, cream cheese and onion. Mix in the bell peppers, cut red bell peppers, and yellow peppers. Toss in the chicken and stir into the creamed mixture.
In a medium bowl, mix the Mexican-style beans, chicken, cornstarch, and salt. Mix well, transfer to a 2 quart casserole dish, and pour over chicken and vegetables.
Bake covered in preheated oven for 1 hour.