Stacked Chicken Tortilla Casserole *

 1 pound boneless skinless chicken breast, cut into thin strips

1 red bell pepper, chopped

1/4 tsp ground cumin

1 can Progress Zesty Santa Fe Style Chicken Soup

1/2 cup uncooked instant rice

2 oz cream cheese, cut into cubes

1 (16 oz) can fat free refried beans

8 corn tortillas

1/2 cup shredded cheddar cheese

Heat oven to 350.  In large skillet, cook chicken and bell pepper over medium heat 4-6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender.  Sprinkle with cumin.  Stir in soup.  Heat to boiling.  Stir in rice; reduce heat to low.  Cover; cook 10 minutes or until rice is tender.  Stir cream cheese into chicken mixture until well blended.  Spread 1 Tbsp refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 13x9 dish. Place another bean/tortilla next to first.  Top with 1 cup chicken mixture; sprinkle with 1 Tbsp of cheese.  Repeat layers.  The last layer should be  tortillas with beans, placed bean side down on the casserole.  Sprinkle with cheese.  Bake at 350 for 15-20 minutes.  

Serves 4