southwest chicken bake

A classic Improv dish that resulted from a desperate, "Arghhh! What Am I Going To Make For Dinner?!" this casserole is so very versatile that you can make it your own. The spice proportions are perfect, but other veggies could be added, or the beans served on the side. If you want an all-in-one, add 1 cup of uncooked rice plus 1.5 cups chicken broth.



4 large chicken breasts, bone-in
1 large can diced (non-flavored) tomatoes
1c frozen corn
1 can black or pinto beans, rinsed and drained
1t oregano
1/2t cumin
1T chili powder (less if kids are picky about spices)
1/2 t pepper
1t salt

1. Preheat oven to 350, and heat a bit of oil in large skillet over med-high heat. Brown chicken breasts.
2. Arrange chicken in a 13x9 (or leave in skillet, if cooking on the stovetop). Add corn and beans around chicken.
3. Mix spices into tomatoes and pour over chicken. Cover with foil (or lid of skillet).
4. Bake for 45 minutes or until chicken is cooked through.
5. When chicken is almost done, heat beans over medium-low heat.
6. Remove chicken from pan, slice, and serve with warm tortillas.

*also works using frozen chicken breasts: skip the browning step, and bake for 65-70 minutes or until chicken is cooked through.