Ingredients

• 8 ounce tub of Challenge Salsa Cream Cheese

• ½ cup of sour cream, plus 4 tablespoons for garnish if desired

• 1 ½ cup of chicken broth

• 1 cup of rice

• 12 ounce can of black beans

• 12 ounces can of diced fire roasted tomatoes

• 1 cup of corn

• 4 thin cut boneless and skinless chicken breasts

• 3 tablespoons of taco seasoning

• 1 cup of crushed corn tortilla chips

• ½ cup of Mexican blend shredded cheese

• 4 tablespoons of Challenge Butter, melted

• 1/8 cup of diced fresh cilantro (optional)

• 1/8 cup of diced fresh tomatoes or salsa(optional)

 

Directions

• In a large oven safe skillet (I used a cast iron skillet) combine cream cheese, sour cream, chicken broth, rice, black beans, tomatoes and corn stirring until combined. Season chicken breasts with taco seasoning.

• Place pan over high heat and bring to a boil, stirring constantly. Remove from heat and place seasoned chicken on top of rice mixture. Cover top of pan with aluminum foil, followed by a lid. This double layer will help keep the moisture in the pan and cook the rice and chicken perfectly!

•  Place pan in the oven. Bake for 20-25 minutes or until rice is tender and the chicken is cooked through.

• Remove skillet from oven. Sprinkle top of casserole with tortilla chips and cheese blend. Drizzle the top with butter and place under broiler for 3-4 minutes or until the top is golden brown.

• To serve, sprinkle top with fresh cilantro. Place one chicken breast per serving and a generous scoop of creamy rice. If you want to get fancy, add a bit of salsa or fresh tomatoes and a dollop of sour cream to go supreme!

Serves four