Chicken and Mexican Rice Casserole
by kelly macy
serves: 9
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Chicken with black beans and rice. |
| Ingredients: |
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1 can |
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Campbell's Healthy Request Cream Mushroom Soup |
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1 can |
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Campbell's Healthy Request Cream Chicken Soup |
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1 can |
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Water |
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1 can |
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Bush's Black Beans (drained & rinsed) |
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1 can |
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Rotel Diced Tomaroes & Chilis |
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1.25 cups |
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White Long Grain Rice (dry) |
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1 pkg |
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McCormick's low Sodium Taco Seasoning |
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2 lbs |
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Chicken Breast-boneless & skinless (cut into strips) |
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2/3 cup |
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Reduced Fat Mexican Blend Shredded Cheese |
| Directions: |
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Preheat oven to 350 degrees. Spray 13x9 baking dish. In medium bowl, mix together soups, water, and taco seasoning. Pour into bottom of prepared dish. Sprinkle dry rice over soup mixture. Place chicken strips over rice and soup mixture. Pour rinsed beans and tomatoes over chicken. Cover with foil and bake for 1 hour 20 minutes. Remove foil and sprinkle cheese over top. Return to oven and bake until cheese is melted. Makes 9 (1 cup) servings
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