Spanish 7 Layer Casserole - a Pantry Recipe

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (16 ounce) jar salsa, divided
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1 cup rice, uncooked
• 1 (15 ounce) can whole kernel corn, undrained
• 1 (15 ounce) can black beans, drained (whole beans, not refried)
• 1 (12 ounce) can chicken breasts
• 12 cup water (optional)

1. Preheat oven to 350.
2. If your corn and salsa are really juicy omit the water.
3. Mix cream of chicken soup and 1/2 of the salsa together.
4. Mix the cheese soup and half the salsa together.
5. Place ingredients in casserole dish in the following order; rice, water, corn, cream of chicken/salsa mixture, beans, chicken breast, and cheese soup/salsa mixture.
6. Cover and bake 45 minutes.
7. Uncover and cook another 15-20 minutes.

cream of chicken soup, salsa, cheddar cheese soup, rice, whole kernel corn, black beans, chicken breasts, water

Taken from www.food.com/recipe/spanish-7-layer-casserole-a-pantry-recipe-279909 (may not work)