Season some chicken breasts with sea salt and fresh ground pepper, brown on each side in little olive oil in a large oven safe skillet – if you don’t have an oven safe skillet you can transfer the chicken to a baking dish – and really the browning is just for aesthetics. It isn’t required to brown it but it just looks more appetizing and it does help seal in the juices too.

Pour a can of the Hot Rotel over the browned chicken. If you don’t like hot, spicy foods you can just use a can of diced tomatoes instead. Any kind of salsa would work well for this too. Bake for about 20 minutes at 350 or until chicken is done.

I served this with Mexican rice and cheesy refried beans the first night – the rice was a packaged rice, Vigo Mexican rice. The refried beans were canned topped with shredded colby jack cheese and baked alongside the chicken – so sue me for using canned and packaged, this recipe meme is all about simple! 😉

For the second night I shredded the leftover chicken, heated and wrapped the leftover refried beans, rice and chicken in warm burrito shells – what a hit with the hubby and kids!

I still had a very small container left of the chicken and Rotel mix which went into to freezer to use another night for a Mexican pizza topping or a spicy chicken soup. This was a great meal stretching recipe.

Hope you’ll join in and link your simple supper ideas!