Easy Mexican Chicken Bake

Ingredients

4 chicken breasts

1 can cream of mushroom soup (or any 'cream of' you like)

1 can of water

15 ounces can of black beans

1 package of Lipton Mexican style rice

1 cup mexican style cheese

1/2 lime

salt and pepper to taste

Preparation

Preheat oven to 450 degrees F. Place frozen chicken breasts in a 9" X 13" baking dish.

In a separate bowl. combine cream of mushroom, cream of mushroom can full of water, black beans, uncooked rice, and salt & pepper. Pour over chicken. Lift the chicken so that the mixture can get underneath.

Place in preheated oven and cook until juices run clear and chicken is no longer pink in the center (about 35-40 minutes.)

Remove from oven about 5 minutes before done and cover with cheese. Once cheese is melted and chicken is done, squeeze lime juice over all chicken breasts. Serve with guacamole and/or salsa and chips.

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About

I came up with this recipe by just going through my pantry and pulling what I had. I baked it up in hopes that my Mexican food loving fiance would at least like it. Better yet, he loved it! For a cheap and easy meal, I couldn't ask for better.