Southwestern Chicken Casserole
- 1 pack of Shake and Bake seasoned panko mix
- 1 cup Mexican four cheese blend
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups of brown rice
- 6 frozen chicken breasts small to medium sized
- 1/2 can of black beans
- 1/2 can of corn
- 1 cup of shredded cheese – can use cheddar or a cheddar and jack mix
- 1/2 cup Tortilla strips salad toppers
- 1/4 cup Ranch dressing
- Preheat oven to 375 degrees.
- Cook brown rice according to package directions.
- Cut chicken breasts into nugget size pieces.
- In a large zip top bag, combine the cheese and breadcrumb mixture with the chili powder, cumin, garlic powder and onion powder .
- Drop in your chicken pieces and shake to coat.
- Place on a greased tray and bake at 375 for 25-30 minutes until the internal temperature reaches 165 degrees.
- Spread the cooked brown rice on a greased 8 inch baking dish.
- Next, spread 1/2 a can of black beans and 1/2 a can of corn on top of the rice.
- Top with the cooked, breaded chicken.
- Sprinkle 1 1/2 cups of shredded cheese on top of chicken pieces.
- Lower oven temperature to 325 and bake for 25 minutes.
- Drizzle some ranch dressing on top and sprinkle tortilla strips on top..
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