Southwestern Chicken and Rice Casserole
(k/dmom ~ Mariea ~ somewhere on the net)
1 (15 oz) can black beans, drained and rinsed
1 (10.75 oz) can cream of chicken soup
1 cup water
1 cup thick and chunky salsa
3/4 cup uncooked long grain white rice
1/2 tsp. onion powder
1 (11 oz) can Mexican-style corn, drained
4 boneless, skinless chicken breast
1/2 package of taco seasoning mix
1/2 cup shredded Mexican cheese blend
Sliced green onions to sprinkle over top (optional)
Spray a 13x9x2-inch baking dish with nonstick cooking spray. Spread drained black beans over the bottom of the prepared dish. Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans. Rub the dry taco seasoning mix into the chicken; lay chicken on top of soup mixture. Cover and bake at 375 degrees for one hour. Uncover and let cook an additional 15 minutes. Sprinkle with cheese and return to the oven for 5 minutes to let the cheese melt. Sprinkle with green onions on top, if desired. Serve.
(k/dmom ~ Mariea ~ somewhere on the net)
1 (15 oz) can black beans, drained and rinsed
1 (10.75 oz) can cream of chicken soup
1 cup water
1 cup thick and chunky salsa
3/4 cup uncooked long grain white rice
1/2 tsp. onion powder
1 (11 oz) can Mexican-style corn, drained
4 boneless, skinless chicken breast
1/2 package of taco seasoning mix
1/2 cup shredded Mexican cheese blend
Sliced green onions to sprinkle over top (optional)
Spray a 13x9x2-inch baking dish with nonstick cooking spray. Spread drained black beans over the bottom of the prepared dish. Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans. Rub the dry taco seasoning mix into the chicken; lay chicken on top of soup mixture. Cover and bake at 375 degrees for one hour. Uncover and let cook an additional 15 minutes. Sprinkle with cheese and return to the oven for 5 minutes to let the cheese melt. Sprinkle with green onions on top, if desired. Serve.
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