Ingredients
- 9 ounces cooked chicken (2 cups, chopped)
- 1 cup Hidden Valley Ranch Sweet Chili Dressing
- 1 can (15 ounce) whole kernel corn (Southwest Corn, drained)
- 1 can (15 ounce) diced tomatoes (drained, fire roasted diced tomatoes)
- 1 can (15 ounce) black beans (drained and rinsed)
- 4 ounces cream cheese (room temperature)
- 4 scallions, chopped
- 4 garlic cloves, minced
- 1 lime, zested and juiced
- Cooked rice (enough to cover bottom of the 9x13 inch baking pan, you will need lots of cooked rice!).
- 2 cups shredded cheddar cheese
- Fresh Cilantro (optional)
- Salt and pepper, to taste
How to Make
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Step 1: Preheat the oven to 350 degrees.
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Step 2: Place a large pot over medium/high heat and add 2-3 tbsp. of oil.
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Step 3: Add the scallions and garlic. Cook until you smell the garlic coming from the pot.
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Step 4: Add the corn, black beans, and fire roasted tomatoes to the pot.
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Step 5: Add the cream cheese. Allow the cream cheese melt and stir until everything is coated.
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Step 6: Add the chicken and Hidden Valley Ranch Sweet Chili Dressing. Mix everything together until it is all well coated.
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Step 7: Add the salt and pepper. Stir and taste for seasoning. Make any adjustments you feel it needs.
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Step 8: Place the cooked rice into the bottom of a 9x13, greased baking dish. Pour the chicken mixture over the rice.
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Step 9: Top with shredded cheddar cheese and place in the preheated oven for 30 minutes.
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Step 10: Remove from oven, top with fresh cilantro, serve, and enjoy!
We hope you enjoy this recipe!
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