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Created by:
Kristy Still
Mexican Chicken Bake
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Ingredients
4-6
Medium Size Chicken Breast
I used 4 large chicken breast and cut them up into smaller portions
1/4
Cup
Flour
or Gluten Free All Purpose Flour
1
Taco Seasoning Packet
or Gluten Free Taco Seasoning Packet
2
Cups
Brown Minute Rice
2
Cups
Water
1
Can Black Beans
1/2
Cup
Diced Onion
1 14.5
Oz
Can Diced Tomatoes with Green Chilies
Rotel
1
Cup
Shredded Taco Cheese
Optional: Red Cayenne Pepper
Instructions
Begin by preheating the oven to 400*.
Spray a 9x13 casserole dish with non stick cooking spray.
In a small bowl mix the flour and taco seasoning, then coat each chicken breast evenly with the mixture.
Place the chicken breast in the casserole dish.
Evenly pour on the brown rice and water.
Bake in the oven at 400* for 45 minutes - 1 hour, until the chicken is done.
Carefully remove from the oven, then top with beans, onions, tomatoes, taco cheese, and pepper.
Place back in the oven for 10 minutes to heat through or until the cheese is melted.
(Note: This is also good on day 2, shredded up and served in a tortilla or on tortilla chips as nachos.)
Nutrition
Serving:
1
Servings
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