MEXICAN CHICKEN AND RICE CASSEROLE👌😋
Ingredients:
1 can fat free cream mushroom soup
1 can fat free cream chicken soup
2 cans water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 cup instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 lbs. frozen boneless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese
Directions:
Step1: Preheat the oven to 350.
Step2: Coat a 13×9 inch glass casserole dish with cooking spray
Step3: In a medium bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish.
Step4: Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.
Step5: Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions.
Step6: Cover with foil and bake for 1 hour, 40 minutes.
Step7: Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.