Monday, August 23, 2010

Mexican Chicken Casserole in the Crockpot

5-6 boneless, skinless chicken breasts
15 oz. can black beans, drained and rinsed
2 (15oz) cans corn, drained
1 c. chunky salsa
1 c. shredded cheese

Place uncooked chicken in the Crockpot. In a large bowl, combine beans, corn and salsa. Mix well and pour over chicken. Cover and cook on high for 3 hours. Sprinkle cheese over the mixture, cover and cook for 10 more minutes. Makes 6-8 servings.

* You can also serve this over rice or with Tortilla Chips

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