Looking for a quick and easy dinner? This is a super easy prep dinner. Took about 10 min to get everything found and assembled. This could potentially be a great freezer meal, or a dinner for a family in need. I will warn you, it was a little spicy. My kids ate it, but it was spicy for them even. Sweet Pea drank a lot but she loves the black beans the best. So either make sure you serve milk with dinner, or plan something else for little kiddos.
3-4 Chicken Breasts
1 can RO*TELL, diced toms & green chilies
1 can Corn, drained
1 can Black Beans, drained & rinsed
16 oz Velveeta
Preheat oven to 375* and grease pan.
Place the chicken breasts in a baking dish flat, butterfly breasts if they are super thick.
Layer the corn, black beans, and RO*TEL on top of the chicken.
Dice the velveeta cheese into 1/2 inch cubes and spread them evenly over the top of the dish.
Cover the dish with foil and bake for about 45-55 minutes or until the chicken is done and juices run clear.
Remove dish from the oven then remove the chicken breasts from the pan and use a fork or whisk to work the extra cheese into the juices to form more of a queso sauce.
Serve over rice, with chips, or with tortillas.