Happy Friday everyone and welcome to another Gluten Free Friday posting. If you recall, the last Gluten Free Friday post was a recipe from Philadelphia Cream Cheese. Well, today I'm bringing you a recipe from Kraft who just happens to make Philadelphia Cream Cheese. No, I'm not being paid to promote their products (I wish), I just happen to find a lot of good recipes from them. This is actually one of my favorite dishes to make lately. It's easy and super delicious, you really just can't go wrong with this one. If you don't have chicken thighs on hand, you can use chicken breasts instead and it tastes just as good. As with the previous, and all other, Gluten Free recipes on this site please be sure to check your labels to be sure your ingredients are Gluten Free especially if you use an off brand. Give this recipe a try and let me know in the comments below what you think. Have a good weekend everyone and I'll see you back here next week.
GF Southwest Chicken Bake
- 2 1/2 Tbsp Taco Seasoning Mix
- 1 lb Boneless Skinless Chicken Thighs, cut into bite-size pieces
- 2 Tbsp Kraft Light Zesty Italian Dressing
- 1 cup No-Salt-Added Black Beans, rinsed
- 1/2 cup Frozen Corn
- 2 Green Onions, chopped
- 1 cup Chunky Salsa
- 1/2 cup Kraft Mexican Style Cheese
- 2 2/3 cups Cooked Long-Grain Brown Rice
1. Heat the oven to 375 degrees F.
2. In a medium bowl, add the taco seasoning mix to the chicken and toss to evenly coat.
3. Heat the dressing in a large skillet on medium-high heat; add the chicken and cook for 5 minutes or until evenly browned.
4. Spoon the chicken mixture into a 1-1/2-qt casserole dish; cover with layers of beans, corn, onions and salsa.
5. Bake for 20 minutes; top with cheese and bake an additional 5 minutes or until the cheese is melted.
6. Serve over the brown rice.
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