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Mexican Chicken Casserole

Mexican Chicken Casserole 



3-4 Chicken Breasts

Shredded Cheese 

1 can diced tomatoes(Rotel) 

1 can black beans drained 

1 can corn drained 


1 8oz bar cream cheese

1. Preheat oven to 350 degrees. Season and boil chicken breasts for 20-25 minutes. Shred or cube your chicken 

2. In a medium bowl add your cooked rice***, softened cream cheese,  shredded cheese,  drained black beans, can of corn and chicken. Mix well.  


3.  Add your mixture to a baking pan and add additional cheese to the top( I used Mexican Cheese and Parmesean). Cook for 40 minutes. The last 2-5minutes broil for a crisp top. 

4. Let cool and serve :)  

***Rice can be added to the mixture or served separately 


Taco Soup

Broccoli and Cheese Mashed Potatoes