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Mexican Chicken & Rice Casserole Recipe

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This recipe for Mexican Chicken & Rice Casserole is from Debbie Malone's Family Favorite 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 1/2 C rice uncooked
3 C chicken stock or broth
16 oz refried beans
3 C cubed or shredded chicken I used a Rotisserie chicken
10 oz enchilada sauce
10.75 oz cream of chicken soup
4 oz chopped green chiles
1 black beans , rinsed and drained thoroughly
8 oz cream cheese , cut into small cubes
3 green onions , thinly sliced
12 oz shredded mexi blend cheese

Directions:
Directions:
Prepare rice, replacing the water with the chicken stock.
Preheat oven to 350F.
Spray a 9 x 13 inch baking dish with cooking spray and spread the refried beans on the bottom of the dish.
Combine rice, chicken, enchilada sauce, cream of chicken soup, green chilies, black beans, cream cheese, green onions and 8 oz of the shredded cheese in a large bowl. Spread on top of the refried beans.
Cover with foil and bake for 35 minutes. Remove the foil and sprinkle on the remaining cheese. Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.
Serve immediately.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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