Skip to main content

Southwestern Corn and Chicken Bake

(0 reviews)
Southwestern Corn and Chicken Bake
  • Prep Time 10 min
  • Total Time 1 hr 5 min
  • Servings 4
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

No fuss and no mess -- just a delicious dinner that is ready for the oven in 5 minutes.

Ingredients

1
box (10.2 oz) The Good Table™ freezer to plate southwestern
2 1/4
cups water
1
cup frozen whole kernel sweet corn
1/2
teaspoon crushed red pepper flakes
2
to 4 frozen uncooked boneless skinless chicken breasts (about 1 lb)
1
cup shredded pepper Jack cheese (4 oz)
1
tomato, diced (about 1 cup)
2
tablespoons chopped fresh cilantro

Directions

  • 1 Heat oven to 425°F.
  • 2 In ungreased 13x9-inch (3-quart) glass baking dish, pour seasoned rice (from The Good Table™ box), water, frozen corn and pepper flakes; stir to combine. Place frozen chicken on top of rice. Pour roasted tomato sauce (from The Good Table™ box), over chicken.
  • 3 Bake uncovered 40 to 50 minutes or until rice is tender and chicken is no longer pink in center (165°F). Remove chicken, and stir rice mixture. Replace chicken on top of rice. Sprinkle with cheese. Bake 4 to 5 minutes or until cheese is melted. Sprinkle with tomato and cilantro.
Tips  

Chop chicken, and serve rice and chicken stuffed in a tortilla.

In place of the pepper Jack cheese, sprinkle baked casserole with queso fresco crumbles. No need to melt in the oven.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet