Queso Chicken Bake – C
mexican rice and tortilla chips
  • Classic
  • poultry
Queso Chicken Bake – C
mexican rice and tortilla chips
  • Classic
  • poultry
Servings:

Ingredients

Prep
  • 4 boneless chicken breasts
  • 10 oz Rotel
  • 1 C frozen corn
  • 1 can black beans
  • 16 oz queso blanco
On Cooking Day
  • 2 pkg quick cook Mexican rice
  • 1 pkg tortilla chips

Instructions

To Assemble
  1. Place chicken breast in a baking dish.
  2. Rinse and drain black beans.
  3. Layer rotel, corn and beans on top of the chicken.
  4. Dice the queso cheese into 1/2 inch cubes and spread evenly over the top of the dish. Cover with foil.
To Cook
  1. Bake covered at 375 degrees for 45-55 minutes, or until chicken is cooked through.
  2. Remove from oven and remove the chicken from the dish. Use a whisk to work the extra cheese into the juices to form more queso sauce.
  3. Cook mexican rice according to package directions.
  4. Serve with mexican rice and tortilla chips.

Ingredients

Prep
  • 4 boneless chicken breasts
  • 10 oz Rotel
  • 1 C frozen corn
  • 1 can black beans
  • 16 oz queso blanco
On Cooking Day
  • 2 pkg quick cook Mexican rice
  • 1 pkg tortilla chips

Instructions

To Assemble
  1. Place chicken breast in a baking dish.
  2. Rinse and drain black beans.
  3. Layer rotel, corn and beans on top of the chicken.
  4. Dice the queso cheese into 1/2 inch cubes and spread evenly over the top of the dish. Cover with foil.
To Cook
  1. Bake covered at 375 degrees for 45-55 minutes, or until chicken is cooked through.
  2. Remove from oven and remove the chicken from the dish. Use a whisk to work the extra cheese into the juices to form more queso sauce.
  3. Cook mexican rice according to package directions.
  4. Serve with mexican rice and tortilla chips.
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