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South of the Border Chicken Bake

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 6 hr 10 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 3-4 chicken breasts, bone in, skin removed
  • 1 jar (16 oz.) salsa
  • 2 cups frozen corn
  • 1 can black beans, drained and rinsed
  • 6 cups Minute Brown Rice, cooked
  • 1 1/2 cups Mexican blend shredded cheese
make it
Put the chicken breasts in the crock-pot; cover with salsa, corn, and black beans.

Set on low and allow to cook until chicken is tender and falls off bones (6-10 hours).

Remove bones from mixture, add brown rice, and mix thoroughly. Serve, topping with cheese.
Notes
I don't ever watch how long it actually takes to cook this meal; I usually just set it and let it cook.

If desired, you can serve with sour cream as well. It freezes well for later consumption, and reheats well for lunches. The salsa adds flavor and vegetables and nutrients, like lycopene. The brown rice is a whole grain. The removal of the skin from the chicken cuts back on the calories and fat. The black beans add protein and fiber! It's a healthy, filling dish that keep you full for a long time.
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