Easy Mexican Chicken Bake
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.
Total Steps
4
Ingredients
8
Tools Needed
3
Ingredients
- 4 chicken breasts
- 1 can cream of mushroom soup(optional)
- 1 can water
- 1 can 15 ounce black beans
- 1 package Lipton Mexican style rice
- 1 cup mexican style cheese
- 1/2 lime lime
- salt and pepper(optional)
Instructions
Step 1
Preheat oven to 450 degrees F. Place frozen chicken breasts in a 9" X 13" baking dish.
Step 2
In a separate bowl, combine cream of mushroom soup, water (using the soup can to measure), black beans, uncooked rice, salt, and pepper. Pour the mixture over the chicken. Lift the chicken so that the mixture can get underneath.
Step 3
Place in the preheated oven and cook until the juices run clear and chicken is no longer pink in the center.
Step 4
Remove from oven about 5 minutes before done and cover with cheese. Once the cheese is melted and chicken is done, squeeze lime juice over all chicken breasts. Serve with guacamole and/or salsa and chips.