Mexican Chicken and Rice Casserole

By amberwherley

Ingredients

• 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 rice
• 1 pkg taco seasoning
• cilantro and green onions chopped (optional)
• 3 pounds frozen boneless,skinless chicken breasts (6 breasts)
• 1 cup shredded cheddar cheese

Details

Preparation time 10mins
Cooking time 110mins
Adapted from pinterest.com

Preparation

Step 1

13x9 in glass casserole dish with cooking spray
wisk soups, water and taco seasoning in bowl then pour into bottom of dish
sprinkle rice over soups
place chicken breasts FROZEN over soup and rice
pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.
Cover with foil, bake 350 degrees 1 hour,40 min.
remove foil, sprinkle shredded cheese over to melt.