Thursday, April 29, 2010

Mexican Chicken and Rice Casserole

This recipe was super easy to make and turned out great! I has one of my husband's favorite ingredients-Cream of Mushroom soup. So I knew he would love it. The only bad part is that it does take awhile to bake. While I had it in the oven, I took advantage of the down time and did some reading. It is pretty filling and low in points! Give it a try.

Mexican Chicken and Rice Casserole
Recipe and Picture from:
6 Servings
Approx 6 points
1 can fat free cream mushroom soup
1 can fat free cream chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c rice1 pkg taco seasoning
cilantro and green onions chopped (optional)
frozen boneless,skinless chicken breasts
shredded cheddar cheese
1. 13x9 in glass casserole dish with cooking spray.
2. Whisk soups, water and taco seasoning in bowl then pour into bottom of dish.
3. Sprinkle rice over soups.
4. Place chicken breasts FROZEN over soup and rice.
5. Pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.
6. Cover with foil, bake 350 degrees 1 hour,40 min. remove foil, sprinkle shredded cheese over to melt.

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