I love honey and lime together! I am part of a freezer cooking club, and this Honey Lime Chicken Bake is one of the meals we made this month. It was a big hit with my family. Freezer casseroles that I can just pop into the oven are my favorite! I love slow cooker meals too, but I often don’t plan well enough to put dinner in the Crock Pot in time for it to be ready for dinner. That’s why this chicken and rice bake is moving to the top of my list of favorite freezer meals.
This meal has some spicy Mexican flavor with the salsa verde and chili powder. If you want even more heat, you could add extra green chiles or chipotle powder. When I prepared this meal, I didn’t have any cheddar cheese, so I topped it with mozzarella, and I loved the result! It gave the meal a smothered burrito kind of feel. I hope you enjoy it.
| Prep Time | 15 min |
| Cook Time | 30 min |
| Servings |
servings
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- 1 lb chicken breast cooked and shredded
- 1 1/2 cups rice
- 2 cups sweet corn frozen or canned
- 1/3 cup honey
- 1/3 cup lime juice
- 16 oz salsa verde
- 1/2 cup plain Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 1/2 cups Monterey Jack cheese
- 1 cup mozzarella cheese or cheddar
Ingredients
|
|
- Prepare the cooked chicken and rice. You can use a rotisserie chicken to speed up the process.
- Combine the honey, lime juice, and spices in a small bowl.
- Let the chicken soak in the juice mix for ten minutes.
- While the chicken is soaking, combine the rice, corn, salsa verde, and 2 cups of cheese.
- Add the chicken and juice mix to the rice in a 13 x 9 pan. Top with cheese.
- Bake for 30 minutes at 350 degrees.
If you like this recipe, be sure to check out these other favorites of mine or follow my Recipes Board on Pinterest.
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