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Chicken and Mexican Rice Casserole by kelly macy serves: 9	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken with black beans and rice.

Ingredients:

1 can

Campbell's Healthy Request Cream Mushroom Soup

1 can

Campbell's Healthy Request Cream Chicken Soup

1 can

Water

1 can

Bush's Black Beans (drained & rinsed)

1 can

Rotel Diced Tomaroes & Chilis

1.25 cups

White Long Grain Rice (dry)

1 pkg

McCormick's low Sodium Taco Seasoning

2 lbs

Chicken Breast-boneless & skinless (cut into strips)

2/3 cup

Reduced Fat Mexican Blend Shredded Cheese

Directions:

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

Categories:

Low Fat
Main Dishes
Poultry