Cheesy Chicken and Rice Casserole

Name: Cheesy Chicken and Rice Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams can Progresso black beans, drained, rinsed; 113 grams cup shredded Colby-Monterey Jack cheese blend; 524 grams can chicken enchilada soup; 255 grams box frozen corn; 1 teaspoons ground cumin; 0 teaspoons ground black pepper; 177 milliliters uncooked regular long-grain white rice; 454 grams package boneless skinless chicken breast halves; 177 milliliters water

Cheesy Chicken and Rice Casserole is It is perfect for Autumn. A mixture of chicken breast halves, ground cumin, corn, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat the oven to 375F. In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn. Top with chicken.

Ingredients you will need

Whole Chicken

Pepper

Beans

Cumin

Water

Corn

Rice

Soup

Equipment you will use

Glass Baking Pan

Oven

Cover; bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170F) and rice is tender. Stir rice around chicken. Top with cheese.

Ingredients you will need

Whole Chicken

Cheese