Mexican chicken and rice casserole


1 can fat free cream of mushroom soup

1 can fat free cream of chicken soup

1 can of water

1 can black beans, drained and rinsed

1 can Rotel diced tomatoes and chiles

1 1/2 cup rice

1 pkg taco seasoning

cilantro and green onions chopped (optional)

4-5 boneless skinless chicken breasts


13×9 in glass casserole dish with cooking spray
wisk soups, water and taco seasoning in bowl then pour into bottom of dish
sprinkle rice over soups
place chicken breasts FROZEN over soup and rice
pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.
Cover with foil, bake 350 degrees 1 hour,40 min.
remove foil, sprinkle shredded cheese over to melt.
***Top with tomato, sour cream…whatever you’d like! :)Number of Servings: 12
This entry was posted in cooking, eat, eating, eating habits, eating well, food, home cooking, people, recipes, things, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Mexican chicken and rice casserole

  1. Joy says:

    Wow. This sounds so wonderful.

  2. Karen Joy says:

    This is right up my alley!Sounds easy enough and I have just lately come to love black beans.I for sure will give this a go!

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