Mexican Chicken Casserole


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
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.


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.


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.



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