Monday, January 25, 2010

Easy Dinner - Mexican Chicken

I don't know about you, but it can be a struggle to think what to cook for dinner day in and day out.  I'm always happy to hear about easy dinners, so I thought I would take some time every Monday and share some of our family's tried-and-true recipes.

This one started off as a crockpot dinner, but I can never remember to get the crockpot going ahead of time, so I converted it to be made in the regular oven.  Since I make it with frozen corn and frozen skinless, boneless chicken breasts, it takes 1 1/2 hours to cook. If you use canned corn and thawed chicken, then it would likely cook in 1 hour.  The length of cooking time is about the only drawback to this recipe, because otherwise it is dead easy, yummy, nutritious, and combines veggies and meat in one easy dish.  I serve it with rice (which I often have in the freezer since I cook double batches and freeze the leftovers).  Everyone in our family likes it, even Miss I-don't-like-tomatoes-Kate.

The quantities I have listed are for 6 people, but it is an extremely flexible recipe and you could add another can of beans, more corn, or an extra chicken breast if your family prefers it in different quantities.  We aren't huge meat eaters so for the 6 of us, 3 chicken breasts is plenty.  This is one of those recipes that could really be changed and tweaked depending on your personal preference - I could imagine adding spinach, onions, peppers, and serving it with baked tortilla rounds. 

What you need:
2 cans black beans
3 cups frozen corn
3 skinless boneless chicken breasts
650 ml jar of taco sauce (I looked this up on-line for all you non-metric cooks and it is 22 US fluid ounces.  I'm not sure what size jars the taco sauce comes in but something in that range should work).

What you do (this is where it gets really complicated):

Layer 2 cans of drained and rinsed black beans in the bottom of a casserole dish

Add 3 cups of frozen corn on top

Put 3 skinless, boneless, chicken breasts on top

Cover with 1 jar of taco sauce on top (I made this a few weeks ago and we didn't have any taco sauce so I used a can of diced tomatoes with lots of chile pepper, cumin, seasoned salt, and pepper mixed into the tomato and it was just as good)

Cover and cook for 1 1/2 hours in a 350 oven.



  1. Grace, thanks for stopping by my blog today. That chicken casserole looks delicious, I might have to stop by the store tomorrow and pick up some chicken breasts and try it!

    Kat :)

  2. Hi Kat. Thanks for stopping by. These days I tell my family that I'm not making dinner, I'm making a blog post that they happen to be able to eat. Anyway, I hope you enjoy it.