creamy southwestern chicken bake

1 serving Brown rice (1 cup cooked)
1 cup Black Beans - canned - Kroger
.5 cup, chopped Carrots, raw
.5 cup, chopped Onions, raw
1 stalk, large (11"-12" long) Celery, raw
16 oz kirkland signature boneless & skinless chicken breast (by MS-GETFIT)
9 tbsp La Victoria Red Taco Sauce, Medium
1 serving Pacific Natural Foods Organic Vegetable Broth, 1 cup
2 tsp Old El Paso Taco Seasoning Mix (40% Less Sodium)
18 tbsp Cheese sauce, Tostitos Salsa Con Queso
0.5 cup Four Cheese Mexican Blend Fancy Shredded Cheese

i add liquid smoke to the chicken while it simmers that is optional.

cook 1 cup of brown rice. (while rice is cooking) take chopped carrots, celery and onion put in sautee pan. add broth, 1/2 taco seasoning. cook on medium heat until tender and broth evaporates. set aside. drain 1 can of black beans rinse, and mix into the celery/carrot/onion mixture. set aside. put 9 chicken breast tenderloins into sautee pan with broth, seasoning, and taco sauce. ( i also add liquid smoke) cook until done. 4-6 minutes on each side. chop and set aside. in a 9x9 baking dish line the bottom with rice. top rice with queso and a small layer of cheese. add bean and veggie mixture, small layer of cheese, add chicken top with the rest of the queso and cheese. bake 350 for 15 minutes. top with green onion.

Serving Size: makes 8-10 6oz servings

Number of Servings: 8

Recipe submitted by SparkPeople user KCROWELL-.