Cheesy Chicken and Rice Casserole

By joeyanne

Ingredients

• 1 can (18.5 oz) Progresso™ chicken enchilada soup
• 3/4 cup water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 box (9 oz) Green Giant™ Niblets® frozen corn
• 1 package (1 lb) boneless skinless chicken breast halves
• 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

Preparation

Step 1

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

Cover; bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and rice is tender. Stir rice around chicken. Top with cheese. Bake uncovered 5 to 10 minutes or until cheese is melted.