Mexican Chicken Casserole

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I love a good recipe to last the week. Or just for a big dinner. This dish is totally from my brain and a great combination of veggies and protein in one. It’s super low fat and high in protein. Here’s what you’ll need:

1 pound of chicken breast, sliced as thinly or thick as you’d like
bread crumbs
1/2 can of black beans
1/2 can of corn
1 can of diced tomatoes
Tabasco
parsley
salt
pepper
shredded cheese (of your choosing, I did Mexican mix)

Preheat your oven to 375 degrees.

Slice your chicken into pieces, I just halved each chicken breast piece, and coat in the bread crumbs. Place the chicken in a casserole dish.

Sprinkle the top of the chicken with salt, pepper, parsley, and Tabasco to your liking.

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Next, drain and rinse the corn, beans, and tomatoes.

I layered half the can of corn on top of the chicken, then half the can of beans. Finally, I added the whole can of diced tomatoes.

I sprinkled a little bit of salt, pepper, and parsley on top of the tomatoes.

The last step is evenly coating the top of the casserole with shredded cheese of your choice.

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Put in the oven at 375 for 45 minutes.

Eat hot or save for the next day! This was FULL of flavors and the Tabasco gives it a nice kick. It is so delicious and you can have a totally guild free meal. You can eat this on its own or with a side of pasta or quinoa. Nomz.

Enjoy!

-Ena

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