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Cheesy Chicken and Rice Casserole

Jump-start a deliciously easy dinner with a can of Progresso® soup!

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  • Prep Time 5 min
  • Total Time 45 min
  • Servings 4

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)

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LOCATION

Directions

  • 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.
  • 2 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.
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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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