Saturday, November 16, 2013

Mexican Chicken

Mexican Chicken Posted on Susan Holley Odom's Facebook Page
4 1/2 lb frozen chicken tenders
2- 15oz can corn (drained)
2- 15oz can black beans (drained and rinsed)
2- 15oz can rotel
2- blocks cream cheese

Dump all ingredients over frozen tenders and cook for 6-8 hrs. Before serving shred chicken and serve over chips/rice/flour tortillas and top with cheese and sour cream.

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