"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Southwest Chicken Bake Recipe

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This recipe for Southwest Chicken Bake, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carolynne Freeman

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp Taco Bell Home Original Taco Seasoning Mix
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
2 Tbsp Kraft Light Zesty Italian Dressing
1 cup canned no-salt-added black beans, rinsed
cup frozen corn
2 green onions, chopped
1 cup Taco Bell Home Original Thick'N'Chunky Salsa
cup Kraft Mexican Style Finely Shredded Four Cheese
2 ⅔ cups hot cooked long-grain brown rice

Directions:
Directions:
Heat oven to 375 F. Add seasoning mix to chicken in medium bowl; toss evenly to coat. Heat dressing in large skillet on medium-high heat. Add chicken;cook and stir 5 minutes or until evenly browned. Spoon into casserole dish; cover with layers of beans, corn, onions and salsa. Bake 20 minutes. Top with cheese; bake 5 minutes or until melted. Serve over rice.

 

 

 

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