Mexican Insipred Chicken Bake

OK seriously, this was way too simple to make and was very tasty! I really wanted to add a can of Rotel or some salsa to it, but I decided not to since Brandon isn’t too big on those items. So if you make this, try it, I would LOVE to know how it turns out!

1 can cream of chicken soup
1 can corn (drained)
1 can black beans (drained and rinse)
1/2 cup sour cream
1 cup shredded cheese ( I used some cheddar and some mozzarella, I ran out of cheddar)
8 oz cooked chicken (I grilled a 8oz breast and chopped it up)
1 can crescent rolls

Mix together: Sour cream, cream of chicken soup, corn, and beans.

Mix in cooked chicken

Place in a sprayed baking dish

Cover the top with crescent rolls.

Bake at 325 degrees for 30 minutes or until rolls are brown.


August 12, 2011 at 8:49 am | Link

looks good – any leftovers?

August 12, 2011 at 9:33 am | Link

I’m going to give this a try! I liked your potato & meat one too! Have you sent any of your recipes in for c|Life cook book?

Leave a Comment