Mexican Chicken and Rice

• 2 packages (5 Oz. Each) Saffron Rice
• 1 whole Rotisserie Chicken, Meat Removed
• 1 can (15 Oz.) Black Beans, Rinsed And Drained
• 2 cups Sour Cream
• 8 ounces, weight Cream Cheese, Softened
• 1 package (1.5 Oz) Taco Seasoning
• 2 cups Shredded Cheddar Cheese

1. Preheat oven to 350F.
2. Spray a 9x13 pan with cooking spray.
3. Prepare rice according to package directions.
4. Layer cooked rice in the bottom of prepared pan.
5. Next, layer chicken over top of the rice.
6. Layer the black beans over the chicken.
7. In a bowl, combine sour cream, cream cheese, and taco seasoning.
8. Spread mixture on top of the black beans.
9. Top the casserole with shredded cheese.
10. Cover and bake for 35-40 minutes until casserole is warmed through and cheese has melted.
11. The leftovers from this casserole make a great stuffing for burritos.
12. Soften large tortilla shells for about 20 seconds in the microwave.
13. Fill shells with casserole mixture; fold in the ends and role burrito to close.
14. Serve as is, or they are delicious grilled in a sandwich press.

saffron rice, rotisserie chicken, black beans, sour cream, weight cream cheese, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/mexican-chicken-and-rice/ (may not work)