Easy Mexican Chicken Bake
By: sybaker
Published: Saturday, February 20, 2010 - 8:08am

Ingredients




4 chicken breasts
1 can cream of mushroom soup (or any 'cream of' you like)
1 can of water
15 ounces can of black beans
1 package of Lipton Mexican style rice
1 cup mexican style cheese
1/2 lime
salt and pepper to taste

Preparation

1 Preheat oven to 450 degrees F. Place frozen chicken breasts in a 9" X 13" baking dish.  2 In a separate bowl. combine cream of mushroom, cream of mushroom can full of water, black beans, uncooked rice, and salt & pepper. Pour over chicken. Lift the chicken so that the mixture can get underneath. 3 Place in preheated oven and cook until juices run clear and chicken is no longer pink in the center (about 35-40 minutes.)  4 Remove from oven about 5 minutes before done and cover with cheese.  Once cheese is melted and chicken is done, squeeze lime juice over all chicken breasts. Serve with guacamole and/or salsa and chips.

About


I came up with this recipe by just going through my pantry and pulling what I had. I baked it up in hopes that my Mexican food loving fiance would at least like it. Better yet, he loved it! For a cheap and easy meal, I couldn't ask for better.