Corny Chicken (Mexican Corn N Chicken)

cornychicken

DELICIOUS! And, many uses! Serve Alone. Stuffed in Croissants. Over Rice. Some liked on Soft Shells. Even use this to pour over Enchiladas stuffed with Cheese and Peppers! Your Choice!

About 1.5 lb Chicken (I used Frozen)
2 cans Southwestern Corn, drained (Bell Pepper Kind)
3/4c canned Queso Blanco
1 can Cream of Chicken
1c canned Black Beans in Lime W/ JALAPENO, drained
1/8tsp Sea Salt
1/4tsp Paprika (Not sure if I added…)
1tsp Chili Powder
1/2tsp Garlic Powder
1/4tsp Cumin
1/4tsp Pepper
1tsp Dried Cilantro
1T Parmesan Cheese (Store shelf kind)
2T REAL Bacon Pieces

Butter Flavor Cooking Spray Crock. Add Frozen Chicken. Cook on High 1 hour (If using Frozen). Then, add Rest. Cook on low 3-4 hours. Remove Chicken, cut up, add back to crock.
Serve Alone. Stuffed in Croissants. Over Rice. Some even liked it on Soft Shells. Your Choice. Even use this to pour over Enchiladas stuffed with Cheese and Peppers!
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