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Cheesy Chicken and Rice Casserole Recipe

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This recipe for Cheesy Chicken and Rice Casserole is from Brynn and Nana's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can 18.5 oz Progresso Chicken Enchilada Soup
3/4 cup water
3/4 cup uncooked regular long grain white rice
1/2 tsp ground cumin
1/4 tsp black pepper
1 can (15 oz) black beans, drained and rinsed
1 can or frozen corn niblets (9 oz)
1 lb boneless chicken breasts cut into chunks
1 cup shredded colby-jack cheese blend
Directions:
Directions:
Heat the oven to 75 degrees. In ungreased 2 quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn. Top with chicken.

Cover and bake until chicken is baked and rice is tender. Stir and top with cheese. Bake uncovered 5 - 10 minutes or until cheese is melted.

Or you can use leftover chicken.......or fish if you prefer.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I was not able to find Progresso's Chicken Enchilada Soup. Not sure they make it anymore. So this time I bought Progresso's Chicken Pot Pie soup.

 

 

 

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