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Mexican Chicken Casserole Recipe

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This recipe for Mexican Chicken Casserole, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Newmeyer
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
1 pkg. of Lipton's Fiesta Sides Taco Rice or Spanish Rice
1 can Campbell's Condensed Cream of Chicken Soup
1 small can diced green chiles
1 can black beans (drained) or pinto beans (drained)
1 can corn or peas
1 1/3 C water
Salsa
Shredded Cheese
Tortilla chips (crushed)

Directions:
Directions:
Spray a 12 x 8 baking dish with Pam. Dump in the package of rice and seasonings. Add soup, water, corn, and beans. Mix together well. Top with chicken. Top chicken with salsa and crushed tortilla chips. Cover. Bake at 375 degrees for 45 minutes or until done. Top with cheese.

Number Of Servings:
Number Of Servings:
A lot!
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I stole the idea for this recipe from Campbellkitchen.com. Their Cheesy Chicken & Rice Casserole was decent but needed a flavor kick so I revamped it. We always keep these ingredients in our pantry so making this dinner is very easy for us and really good.

 

 

 

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