Southwestern Chicken and Potato Bake


  • Our Family® Nonstick Cooking Spray
  • 4 Our Family Boneless, Skinless Chicken Breasts (about 5 oz. each), cut into 1 ½-inch pieces
  • 2 Tbsp Our Family® Taco Seasoning
  • 1 Tbsp Our Family® Olive Oil
  • 1 bag (12 oz.) Our Family® Vegetable Fajita Blend, thawed
  • ½ cup drained and rinsed canned Our Family® Black Beans
  • ½ cup Our Family® Frozen Corn, thawed
  • ½ tsp Our Family® Kosher Salt
  • ½ tsp Our Family® Ground Black Pepper
  • 2 cans (15 oz. each) Our Family® Sliced Potatoes, drained
  • 1 cup Our Family® Salsa
  • 1 package (7.5 oz.) Our Family® Individually Wrapped Sharp Cheddar Snack Bars, torn into 1-inch pieces
  • ½ cup shredded Our Family® Mexican Cheese
  • Fresh chopped chives and/or thinly sliced green onions for garnish (optional)


Approximate nutritional values per serving (1 ½ cups): 418 Calories, 19g Fat, 9g Saturated Fat, 97mg Cholesterol, 1185mg Sodium, 28g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 34g Protein


  1. Preheat oven to 375°; spray 13 x 9-inch baking dish with cooking spray. In large bowl, toss chicken, seasoning and oil. In separate large bowl, toss vegetable blend, beans, corn, salt and ¼ tsp pepper.
  2. In prepared dish, layer chicken mixture and potatoes; sprinkle with remaining ¼ tsp pepper. Top potatoes with vegetable blend mixture, salsa and cheeses; cover dish tightly with nonstick aluminum foil and bake 30 minutes.
  3. Remove foil; bake, uncovered, 30 minutes or until heated through, internal temperature of chicken mixture reaches 165® and top is lightly browned. Makes about 9 cups.
  4. Serve bake sprinkled with chives and/or green onions, if desired.

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