8 pieces Chicken Tenders
4 Tablespoons Velveeta
⅔ cups Plain Yogurt
1 can (10 Oz. Size) Rotel
½ teaspoons Chili Powder
⅔ cups Cooked Rice (optional)
1 can (15 Oz. Size) Beans (optional)
1 cup Shredded Cheese
Fritos, For Garnish
Preparation
Spray a 7×11″ baking dish with nonstick spray, then line the dish with the raw chicken tenderloins. Melt the Velveeta in a large microwave safe bowl. Stir in the yogurt, Rotel, and chili powder.
If you are making the casserole version of this dish, stir in the rice and beans as well. Pour the mixture over the chicken, top with shredded cheese, and bake in the oven at 350ºF for 30-40 minutes.
Top with Fritos and serve with a nice, fresh salad.
4 Tablespoons Velveeta
⅔ cups Plain Yogurt
1 can (10 Oz. Size) Rotel
½ teaspoons Chili Powder
⅔ cups Cooked Rice (optional)
1 can (15 Oz. Size) Beans (optional)
1 cup Shredded Cheese
Fritos, For Garnish
Preparation
Spray a 7×11″ baking dish with nonstick spray, then line the dish with the raw chicken tenderloins. Melt the Velveeta in a large microwave safe bowl. Stir in the yogurt, Rotel, and chili powder.
If you are making the casserole version of this dish, stir in the rice and beans as well. Pour the mixture over the chicken, top with shredded cheese, and bake in the oven at 350ºF for 30-40 minutes.
Top with Fritos and serve with a nice, fresh salad.
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