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Tuesday, May 6, 2008

Mexican Chicken Casserole

Mexican Chicken Casserole

4 Chicken breasts
1 1/4 cup salsa mild medium or hot

Bake at 325 degrees in a covered baking dish until chicken is completely cooked. When chicken is cooked briefly pull out an roughly chop and replace it in the dish.

Add in
1 can black beans (drain half the juice off)
1 cup water
1 tsp chili powder

Place back in the oven until the mixture is bubbly. Add in
1 cup instant rice

Stir everything together, cover and replace in the oven.
Bake for 5-7 more minutes. Sprinkle with cheese and cover until cheese is melted. Enjoy a yummy dinner and great leftovers the next day.