mexican chicken casserole
Yummy casserole with chicken, black beans, rice and cheese.
Ingredients
1 (10 3/4 oz) can cream of chicken verde soup
3 - 4 chicken breasts (frozen or thawed)
1 (16 oz) can black beans, rinsed and drained
1 (16 oz) can corn, drained
3/4 cup white rice
1 cup cheddar cheese or Mexican blend cheese
1 tsp salt
1 tsp pepper
1 can of milk (use empty soup can)
Directions
Spray baking dish with cooking spray. Place chicken in pan. Mix soup with milk. Add beans, corn, rice, cheese salt and pepper. Pour mixture over chicken and cover with foil. Bake at 350F degrees for 1 1/2 - 2 hours... rice will be fluffy.
Ingredients
1 (10 3/4 oz) can cream of chicken verde soup
3 - 4 chicken breasts (frozen or thawed)
1 (16 oz) can black beans, rinsed and drained
1 (16 oz) can corn, drained
3/4 cup white rice
1 cup cheddar cheese or Mexican blend cheese
1 tsp salt
1 tsp pepper
1 can of milk (use empty soup can)
Directions
Spray baking dish with cooking spray. Place chicken in pan. Mix soup with milk. Add beans, corn, rice, cheese salt and pepper. Pour mixture over chicken and cover with foil. Bake at 350F degrees for 1 1/2 - 2 hours... rice will be fluffy.
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