Beazell's Cook Book

Cheesy Chicken

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Cheesy Chicken  




1 package Knorr chicken rice sides

1 can whole kernel corn

1 can black beans, drained and rinsed

4 ounces chopped green chilies

1 teaspoon extra virgin olive oil

1 pound boneless, skinless breast tenderloins, thinly sliced

Beazell's Cajun Seasoning, a few sprinkles for taste

1 cup Monterrey jack cheese, shredded



Preheat oven to 375 degrees.

Make Knorr rice side as their directions indicate. Stir in corn, beans and chilies (leave the juice in the chilies). Sprinkle a little Beazell’s Cajun Seasoning in…mixing well.

In a skillet, heat the extra virgin olive oil. Lightly sprinkle the chicken with Beazell’s Cajun Seasoning. Add to skillet and cook chicken while turning often. About 5 -6 minutes. Make sure chicken is thoroughly cooked.

In an 8x8x2 pan that has been sprayed with non-stick spray, combine Knorr rice side mixture and chicken. Sprinkle the top very lightly with Beazell’s Cajun Seasoning. Top with shredded Monterrey Jack cheese and bake at 375 degrees just long enough to melt the cheese on top.


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