Mexican Chicken Casserole
3-4 Chicken Breasts
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