Southwestern Chicken and Rice Casserole
- 1 can (15 Oz.) Black Beans, Drained And Rinsed
- 1 can (10.75 Oz.) Cream Of Chicken Soup (I Use Low Fat, Low Sodium Cream Of Chicken Soup)
- 1 cup Water
- 1 cup Thick And Chunky Salsa
- 3/4 cups Uncooked Long-grain White Rice
- 1/2 teaspoons Onion Powder
- 1 can (11 Oz.) Mexican-style Corn, Drained
- 4 whole Skinless, Boneless Chicken-breast Halves
- 1/2 packages (.7 Oz.) 40% Less Sodium Taco Seasoning Mix
- 1/2 cups Shredded Mexican Cheese Blend (I Use Reduced Fat Mexican Cheese Blend)
- 3/4 cups 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 baking 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 45 minutes or until chicken and rice are done.
- (It actually takes 1 hour, 15 minutes to cook in the casserole dish I use.
- I uncover the dish after 1 hour.)
- When the casserole is fully cooked, sprinkle with cheese (I return the dish to the oven for about 5 minutes to let the cheese melt).
- Then remove from oven and sprinkle green onions over the top, if desired.
- Serve.
- Makes 4 servings.
black beans, cream of chicken soup, water, salsa, onion powder, corn, mix, mexican cheese, green onions
Taken from tastykitchen.com/recipes/main-courses/southwestern-chicken-and-rice-casserole/ (may not work)