Juicy chicken and creamy thick queso sauce bake all in one dish with tomatoes, beans, and corn for a comforting, indulgent family friendly dinner.
Prep Time5 minutesmins
Cook Time50 minutesmins
Total Time55 minutesmins
Servings: 6people
Calories: 456kcal
Ingredients
16ouncesVelveeta cheese
10ouncesROTEL tomatoes with green chiles(1 can) drained
8ouncescanned black beans(1/2 can) drained and rinsed
8ouncescanned corn(1/2 can) drained
2.5poundsboneless, skinless chicken breast
½teaspoonsalt
½teaspoongarlic powder
½teaspooncumin
½teaspoonchili powder
Garnish (optional)
freshly chopped cilantro
freshly chopped green onions
Instructions
Preheat the oven to 400˚F.
Cut Velveeta into cubes and place in the bottom of a 9x13 baking dish. Add ROTEL tomatoes, corn, and black beans and stir.
Mix together salt, garlic powder, cumin, and chili powder. Season both sides of the chicken breast and lay flat on top of the cheese mixture.
Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 5-10 minutes or until the chicken is cooked through (165˚F internal temp.)
Remove chicken from the dish and stir queso until evenly combined. Lay chicken back on top of the queso.
Serve chicken with queso spooned over the top, then garnish with your choice or freshly chopped cilantro or green onions.