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)

1. Spray a 13x9x2-inch baking dish with nonstick cooking spray.
2. Spread drained black beans over the bottom of the prepared baking dish.
3. Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans.
4. Rub the dry taco seasoning mix into the chicken; lay chicken on top of soup mixture.
5. Cover and bake at 375 degrees for 45 minutes or until chicken and rice are done.
6. (It actually takes 1 hour, 15 minutes to cook in the casserole dish I use.
7. I uncover the dish after 1 hour.)
8. 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).
9. Then remove from oven and sprinkle green onions over the top, if desired.
10. Serve.
11. 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)