Cheesy Rotel Chicken

When it gets close to grocery day, or we haven't gone grocery shopping and need to, I'm a big fan of throwing things from the cabinets and fridge together with hopes of creating something wonderful.  This one I have been planning on for a while based on things I just had on hand.  It turned out great.  Everyone ate it.

Cheesy Rotel Chicken


Boneless Skinless Chicken breast
1 Can of Rotel
1 Can of Corn, drained
1 Can of Pinto beans, drained
garlic powder
shredded cheese


Put the chicken and the can of rotel in a crockpot and cook on low for 8 hours or on high for 4 hours.
After the chicken is done in the crockpot,  preheat the oven to 350 degrees.
In a small mixing bowl, mix the corn and beans, and season with the salt, pepper, and garlic powder.  Pour into a 9x13 baking dish.  Place the chicken from the crockpot on top of the corn and beans.  Put some of the rotel from the crockpot on top of the chicken and then sprinkle cheese over the top of the whole dish.
Bake for 15-20 minutes.

I served ours with salsa and sour cream on top and a little mexican rice on the side.  It was delicious!


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