Who doesn’t love a good fiesta?!? We do! This one pan bake is a perfect meal to add into the weekly recipe rotation. Even better, make two and freeze one for a later date! If you have leftovers (which we doubt you will), toss them into a burrito the next day! Customize as you please.
- 2 cups Chicken, shredded
- 2 cups Rice, uncooked (about 4 cups cooked)
- 1 can Black Beans, drained and rinsed 15 oz
- 1 can Sweet Whole Kernel Corn, drained 15 oz
- 1 can Rotel- Diced Tomatoes & Green Chilies 15 oz
- 1 Onion, chopped
- 1 cup Salsa
- 1 tsp Cumin
- 1 tsp Seasoned salt/creole seasoning/salt
- 1/2 tsp Black pepper
- 1 cup Cheddar cheese, shredded
- Medium/large saucepan
- Microwave safe bowl
- Baking dish, 9x13 glass, aluminum, etc.
- Nonstick spray
- Aluminum foil
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Preheat oven to 350 and spray baking dish with nonstick spray.
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Bake or boil your chicken breasts, shred. (See Post on Easiest way to Shred Chicken in Kitchen Hack section).
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Cook Rice according to package. (Microwave is quick)
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Combine chicken, rice, beans, corn, rotel, onion, salsa, cumin, salt, pepper in dish. Mix. Mix. Mix.
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Add to baking dish and top with cheese.
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Spray foil with non-stick spray, cover dish tightly. Bake at 350 for 20 minutes. Take off foil. Bake additional 5 minutes to Brown Cheese.
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Spray baking dish with nonstick spray.
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Bake or boil your chicken breasts, shred. (See Post on Easiest way to Shred Chicken in Kitchen Hack section).
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Cook Rice according to package. (Microwave is quick)
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Combine chicken, rice, beans, corn, rotel, onion, salsa, cumin, salt, pepper in dish. Mix. Mix. Mix.
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Add to baking dish and top with cheese.
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Bake covered with foil from frozen at 350 for 1 hour or until cheese is melted and baked through. Remove foil and bake additional 5 minutes to brown cheese.
Don't forget to check out our kitchen hacks below to help prepping the fiesta chicken bake to make this recipe even easier.
So easy and DELLicious! Thanks for sharing!
Woohoo! Delicious and easy – can’t beat that, right!?